Lemon Lime Frigerated Cake made easy with Box Cake Mix
Course Baking, Dessert
Cuisine American
Author Catherine’s Plates
Equipment
large mixing bowl
measuring spoons & cups
electric hand mixer
9 x 13 baking dish
large serving fork
spatula & whisk
2 medium bowls
zester
Ingredients
1(15.25) ozbox lemon supreme cake mix
+ ingredients listed on back of cake box (eggs, water, oil)
1smallbox lime jello gelatin
1cupboiling water
1/2cupice cold water
8oztub cool whip, thawed
1smallbox lemon instant pudding mix
Instructions
Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray.
In a large mixing bowl blend together cake mix, eggs, water, and oil for 2 minutes using an electric hand mixer.Use the measurements for the water and oil from the back instructions on the cake mix box.NOTE: to make a more bakery style cake switch out the water for milk and switch out the oil for melted cooled butter.
Pour batter into prepared baking dish and spread out evenly. Bake in preheated oven for 21-26 minutes. (Baking directions on back of cake mix box for a 9 x 13 baking dish.) Use a toothpick to test for doneness. Allow cake to cool in the baking dish.
After cake has cooled, poke lots of holes through out top of cake using a large serving fork or regular fork with do.
Pour lime gelatin mix into1 cup boiling hot water and stir for 30 seconds until sugars have dissolved. Add in 1/2 cup of ice cold water slowly while stirring.Pour jello mixture over top of cake aiming for the holes.
In a medium mixing bowl mix together thawed cool whip and lemon instant pudding mix until combined. Consistency will be thick. Frost cake immediately as the frosting will thicken.Zest a lime over the entire frosted cake lightly. Top with a few slices of the lime.
Refrigerate cake for 2 hours before serving. Remainder cake should be refrigerated.
