Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Katy Wood      

Recipe Categories:

    Lemon Poke Cake

    Source of Recipe


    List of Ingredients

    2 baked (9-inch) round white cake layers, cooled
    2 cups boiling water
    1 pkg. (8-serving size) Lemon Flavor Gelatin
    1 tub (8 oz.) Whipped Topping, thawed


    Place each cake layer, top side up, in clean 9-inch round cake pan. Pierce cake with large fork at 1/2-inch intervals. Stir boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved. Carefully pour gelatin evenly over cake layers. Refrigerate 3 hours. Dip one of the cake pans in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Decorate as desired. Store leftover cake in refrigerator. Makes 16 servings.

    Note: This cake has many variations and options. If you want to do a 9 x 13 inch cake, it'll work just fine. You can also use any flavor of gelatin that you want. For christmas, I poke the holes about 1-inch apart, then pour over red gelatin, then I poke the rest of the holes in between and use green gelatin.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |