Creamy Lemon Cake

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 1 (18 1/4 ounce) package lemon cake mix
• 1 1/3 cups water
• 1/3 cup vegetable oil
• 3 large eggs
• 1 (3 ounce) package lemon gelatin
• 1 cup boiling water
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (3 ounce) package instant lemon pudding mix
• 1 teaspoon vanilla extract
• 1 cup milk

Recipe

• 1 preheat oven to 350 degrees for metal or glass pans or 325 degrees for dark or coated pans.
• 2 grease sides and bottom of a 9 x 13 pan with shortening or cooking spray.
• 3 blend dry mix, water, oil and eggs in large bowl at low speed until moistened. (add lemon zest and fresh lemon juice at this point if you are going to).
• 4 now beat at medium speed for 2 minutes.
• 5 pour batter into pan and bake immediately.
• 6 bake for 30-35 minutes or until toothpick inserted in center comes out clean.
• 7 poke holes in cake while still hot with the round handle of a wooden spoon.
• 8 make gelatin with only 1 cup of boiling water.
• 9 pour liquid gelatin over cake while hot. cool cake completely.
• 10 beat together whipped topping, pudding mix, milk and vanilla extract.
• 11 pour mixture over cooled cake and refrigerate until ready to serve.
• 12 **cook time does not include cooling cake completely.