Luscious Lemon Poke Cake

 

two baken 9-inch round white cake layers, cooled
2 cups boiling water
one 8-serving size package or two 4-serving size packages lemon-flavor gelatin dessert
12-ounce tub frozen whipped topping

Place cake layers, top sides up, in two clean 9-inch round cake pans. Pierce cake with large fork at 1/2-inch intervals.

Stir boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved. Carefully pour 1 cup of the gelatin over one cake layer. Pour remaining gelatin over second cake layer. Refrigerate three hours.

Dip one cake pan in warm water for 10 seconds; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and sides of cake with remaining whipped topping.

Refrigerate at least one hour or until ready to serve. Decorate as desired. Store leftover cake in refrigerator. Serves 12.

-Recipe from Kraft Foods

Copyright 1996, The Associated Press