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    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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