Ingredients
The following ingredients have 4 Servings
- 15 ounce box moist lemon cake mix (, plus ingredients on box)
- 3 ounce box lemon jello
- 1 cup hot water
- 3/4 cup cold water
- 2-3 cups homemade whipped cream (, or cool whip)
Instruction
- Mix the batter according to package directions. Bake according to the package directions. Remove the cake from the oven and allow to cool for about 5 minutes.
- Then poke holes all over the top with a meat fork or butter knife.
- Next mix together the jello with the hot water. Stir for 2 minutes, or until completely dissolved. Then stir in the cold water for 1 minute. Pour evenly over cake. Then refrigerate for at least one hour.
- Once it is completely cooled, spread the whipped cream over top. Top with lemon slices or grated lemon if desired. Store in the refrigerator, until serving.
