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MOM'S LEMON LIME CAKE

Source of Recipe


DORTHY STOUT






List of Ingredients



• 1 BAKED 9 X 13 YELLOW CAKE MIX
  
• 1 (3 OZ. ) PACKAGE OF LIME JELLO
  
• 1 CUP BOILING WATER
  
• 1/2 CUP COLD WATER
  
• 1 (8 OUNCE) CONTAINER OF COOL-WHIP
  
• 1 PACKAGE INSTANT LEMON PUDDING
  
• 1 CUP COLD MILK
  






Instructions



1. COOL CAKE UNTIL COLD.
   
   
2. TAKE FORK AND POKE HOLES ALL OVER THE TOP OF THE CAKE.
   
   
3. PREPARE LIME JELLO WITH 1 CUP HOT WATER AND 1/2 CUP COLD WATER.
   
   
4. POUR LIME JELLO MIXTURE ALL OVER THE TOP OF THE CAKE. REFRIDGERATE CAKE UNTIL JELLO IS SET.
   
   
5. IN A MEDIUM BOWL, COMBINE THAWED COOL-WHIP, INSTANT LEMON PUDDING AND 1 CUP MILK. MIX JUST A LITTLE UNTIL MIXED.
   
   
6. SPREAD EVENLY OVER THE ENTIRE CAKE. REFRIDERATE FOR 1 HOURS. KEEP REFRIDERATED.
   
   






Final Comments


THIS RECIPE WAS MY MOTHERS. IT WAS A VARIATION OF THE MOIST AND FRUITY RAINBOW CAKE BY "JELLO GELATIN". YOU CAN USE DIFFERENT TYPES OF JELLO AND PUDDING COMBINATIONS BUT LEMON-LIME WAS HER PERSONAL FAVORITE.