Lemon Lime Refrigerator Sheet Cake

1 (3+1/2 ounce) package lime-flavored gelatin

3/4 cup boiling water

1/2 cup cold water

1 package lemon cake mix


1 envelope whipped topping mix

1 (3+1/2 ounce) package lemon instant pudding mix

1+1/2 cups milk

Preheat the oven to 350 degrees. Dissolve the gelatin in 3/4 cup boiling water. Add 1/2 cup cold water; set aside at room temperature. Mix and bake cake as directed in a 13x9-inch pan. Cool cake 20 to 25 minutes. Poke deep holes through top of warm cake still in pan) with meat fork or toothpick; space holes about 1 inch apart. With a cup, slowly pour gelatin mixture into holes. Refrigerate cake while preparing topping.

In a chilled deep bowl, blend and whip topping mix, instant pudding and cold milk until stiff (3 to 8 minutes). Immediately frost the cake with it. If desired, garnish with thin lime or lemon slices. Cake must be stored in the refrigerator and served chilled.

"Steeped in Tradition," The Junior Service League of Deland, Florida, Inc., 1986

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