Lemon Cooler Cream Cake
Ingredients
- 1 (15.25 ounce) package lemon cake mix
- 2 cups water, divided
- 3 large eggs
- 1/3 cup vegetable oil
- 1 cup hot water
- 2 (3 ounce) packages lemon-flavored gelatin (such as Jell-O)
- 1 cup milk
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 (8 ounce) container frozen whipped topping, thawed
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine cake mix, 1 cup water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 21 to 26 minutes.
- Poke holes all over top of cake with a fork. Combine 1 cup hot water and remaining 1 cup cold water with 1 package gelatin powder; stir until gelatin is dissolved. Pour mixture over cake. Chill in refrigerator until cool.
- Stir milk, pudding mix, and remaining 1 package gelatin powder together in a large bowl until powders dissolved. Fold in whipped topping; spread over cake. Refrigerate until ready to serve.
Source
Original recipe: View Original