Cakes: Lemon Poke Cake *
Source of Recipe
mom
List of Ingredients
1 box white cake mix
2 cups boiling water
1 tub cool whip, thawed
1 pack lemon jello (8 serving size)
Recipe
Bake cake as directed on package. Once cooled, pierce cake with large fork at 1/2-inch intervals. Stir boiling water into gelatin until completely dissolved. Pour jello over cake. Refrigerate 3 hours. Spread top with cool whip. Can make as 9x13 inch cake, or as 2 cake layers. Refrigerate at least 1 hour. Makes 12 servings.
Note: you can use other flavors of gelatin as desired for variation. Best stored in the fridge.
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