From the kitchen of Mabel Knewasser. The classic recipe
from Jell-O.
from Jell-O.
2 baked 9" round white cake layers, cooled
2 c boiling water
2 packages (4 serving size) Lemon Jell-O
Place cake layers, top sides up, in 2 clean 9" round cake
pans.
Pierce cakes with large fork at 1/2" intervals.
Stir boiling water into gelatin until completely dissolved,
about 2 minutes. Carefully pour 1/2 the gelatin over each
cake.
Refrigerate 3 hours.
Dip a cake pan in warm water for 10 seconds to unmold
onto serving plate.
Spread with 1 c of Fluffy Lemon Pudding Frosting on
cake (Recipe at right).
Place second cake on top.
Frost top & sides with remaining frosting.
Refrigerate at least 1 hour.
Makes 12 servings.
Store in refrigerator.
2 c boiling water
2 packages (4 serving size) Lemon Jell-O
Place cake layers, top sides up, in 2 clean 9" round cake
pans.
Pierce cakes with large fork at 1/2" intervals.
Stir boiling water into gelatin until completely dissolved,
about 2 minutes. Carefully pour 1/2 the gelatin over each
cake.
Refrigerate 3 hours.
Dip a cake pan in warm water for 10 seconds to unmold
onto serving plate.
Spread with 1 c of Fluffy Lemon Pudding Frosting on
cake (Recipe at right).
Place second cake on top.
Frost top & sides with remaining frosting.
Refrigerate at least 1 hour.
Makes 12 servings.
Store in refrigerator.
Fluffy Lemon Pudding Frosting:
In a bowl:
1 c milk
1 package (4 serving size) Jell-O Lemon Instant
Pudding & Pie Filling
1/4 c powdered sugar (optional)
Beat with wire whisk for 2 minutes.
Stir in:
1 container (8oz) of Cool Whip, thawed
In a bowl:
1 c milk
1 package (4 serving size) Jell-O Lemon Instant
Pudding & Pie Filling
1/4 c powdered sugar (optional)
Beat with wire whisk for 2 minutes.
Stir in:
1 container (8oz) of Cool Whip, thawed
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