Ingredients
- 1 box lemon cake mix
- 1 cup water
- 1/2 cup oil
- 3 eggs
- 1 3 oz package raspberry instant Jell-o mix
- 1 cup boiling water
- 1/2 cup ice cold water
- 2 3.4 oz lemon Jell-o instant pudding mixes
- 3 cups milk (2% or whole)
- Fresh raspberries
Instructions
- Mix cake mix, water, oil, and eggs well. Pour mix into a greased 9x13 pan and bake according to package directions.
- Let cake cool completely - about 1 hour. Using a fork, poke small holes all over the top of the cake.
- Boil 1 cup water in a small saucepan and pour into a small bowl. Add raspberry Jell-o mix and stir with a whisk until Jell-o is completely dissolved. Add cold water and stir.
- Pour raspberry Jell-o mixture over the cake. Run a knife around the edges of the cake to loosen it from the sides of the pan.
- Refrigerate cake for 2 hours.
- While cake is in the refrigerator, mix the lemon pudding mixes with 3 cups milk (2% or whole). Blend until pudding is completely dissolved. Refrigerate pudding for at least 1 hour.
- Frost the cake with the pudding and keep refrigerated until ready to serve.
- Garnish the cake with fresh raspberries just before serving.
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