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.