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Desserts

Pastel Cake

Pastel Cake recipe
photo by:kraft
Just got done making this on Friday for our Good Friday dinner. Everyone loved it! I made it three layers instead and used Lemon, lime and Jello had a new one out that was ...read more
posted by
coleyk
on 4/11/2009
time
prep:
20 min
total:
1 hr 30 min
servings
total:
16 servings
Magazine Acquisition

What You Need

1
pkg.  (2-layer size) yellow cake mix
1/4
cup  JELL-O Lime Flavor Gelatin (1/2 of 3-oz. pkg.)
1/4
cup  JELL-O Lemon Flavor Gelatin (1/2 of 3-oz. pkg.)
1
tub  (12 oz.) COOL WHIP Whipped Topping, thawed

Make It

HEAT oven to 350°F.

COVER bottoms of 2 (9-inch) round pans with waxed paper; spray with cooking spray.

PREPARE cake batter as directed on package; pour half into separate bowl. Add different flavor dry gelatin mix to batter in each bowl; mix well. Pour into prepared pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 15 min. Invert onto wire racks; gently remove pans. Cool cakes completely.

PLACE lime cake layer on serving plate; spread top with 1 cup COOL WHIP. Cover with lemon cake layer. Frost top and side of cake with remaining COOL WHIP.

Kraft Kitchens Tips

How to Use Remaining Dry Gelatin Mixes
Mix remaining dry gelatin mixes in medium bowl. Add 1 cup boiling water; stir until mixes are completely dissolved. Stir in 1 cup cold water. Refrigerate several hours or until firm.
Substitute
Prepare using COOL WHIP LITE Whipped Topping.
How to Store
Keep frosted cake refrigerated.
K:4398v1 :65030
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