Triple-Lemon Layer Cake

Name: Triple-Lemon Layer Cake
Ingredients: 1 pkg. (2-layer size) yellow cake mix; 1/4 cup KOOL-AID Lemonade Flavor Sugar-Sweetened Drink Mix; Zest and juice from 1 lemon, divided; 1/2 cup boiling water; 1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin; 1 pkg. (4 oz.) BAKER'S White Chocolate, finely chopped; 1 can (5 oz.) evaporated milk; 2 cups thawed COOL WHIP Whipped Topping

8 ingredients

12 steps

Ingredients

1 pkg. (2-layer size) yellow cake mix
1/4 cup KOOL-AID Lemonade Flavor Sugar-Sweetened Drink Mix
Zest and juice from 1 lemon, divided
1/2 cup boiling water
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1 pkg. (4 oz.) BAKER'S White Chocolate, finely chopped
1 can (5 oz.) evaporated milk
2 cups thawed COOL WHIP Whipped Topping

Directions

1

Prepare cake batter and bake in 2 (9-inch) round pans as directed on package, blending dry drink mix and lemon zest into batter before pouring into prepared pans.
2

Cool in pans 10 min.
3

Remove to wire racks; cool completely.
4

Add boiling water to gelatin mix; stir 2 min.
5

until completely dissolved.
6

Add chocolate; stir until melted.
7

Stir in milk and lemon juice.
8

Refrigerate 15 min.
9

or until thickened but not set.
10

Gently stir in COOL WHIP.
11

Cut each cake layer horizontally into 2 layers.
12

Stack on plate, spreading COOL WHIP mixture between layers and on top of cake.