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    Lemon Poke Cake


    Source of Recipe


    Kate

    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

    Recipe



    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.

 

 

 


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