2 9 inch round baked white cake layers, cooled
2 cups water, boiling
8 lemon flavor gelatin
8 oz Cool Whip, thawed
Place cake layers, top sides up, in two 9-inch round cake pans.
Pierce cake with large fork at 1/2 inch intervals.
Stir boiling water into gelatin in a medium bowl at least 2 minutes until completely dissolved.
Carefully pour the gelatin over 1 cake layer.
Pour remaining gelatin over the second cake layer.
Refrigerate 3 hours.
Dip 1 cake pan in warm water for 10 seconds; unmold onto a serving plate.
Spread with about 1 C. of the whipped topping.
Unmold second cake layer; carefully place on first cake layer.
Frost top and sides of the cake with remaining whipped topping.
Refrigerate at least 1 hour or until ready to serve.
Decorate as desired. Store leftover cake in the refrigerator.
Sugar: 11g
:
Calcium: 65mg
Calories: 152kcal
Carbohydrates: 27g
Cholesterol: 9mg
Fat: 4g
Fiber: 1g
Potassium: 61mg
Protein: 2g
Saturated Fat: 2g
Sodium: 56mg
Vitamin A: 99IU
