Lemon Poke Cake

Name: Lemon Poke Cake
Ingredients: 2 baked 8-inch or 9-inch round white cake layers, completely cooled; 2 c boiling water; 1 pkg (8 serving size) lemon flavor jello; 1 tub 8 or 12 oz cool whip, thawed

4 ingredients

10 steps

Ingredients

2 baked 8-inch or 9-inch round white cake layers, completely cooled
2 c boiling water
1 pkg (8 serving size) lemon flavor jello
1 tub 8 or 12 oz cool whip, thawed

Directions

1

Place cake layers, top sides up in 2 clean 8 or 9-inch round pans.
2

Pierce cake with large fork at 1/2-inch intervals.
3

Stir boiling water into jello in medium bowl at least 2 minutes until completely dissolved.
4

Carefully pour 1 c of the jello over 1 cake layer.
5

Pour remaining jello over second layer.
6

Refrigerate 3 hours.
7

Dip 1 cake pan in warm water 10 seconds, flip into plate. Spread with about 1 cup of cool whip.
8

Dip 2nd pan in warm water for 10 seconds.
9

Carefully place second layer on top of first layer.
10

Frost top and side of cake with remaining cool whip. Refrigerate at least 1 hour or until ready to serve.