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Triple-Lemon Layer Cake

Triple-Lemon Layer Cake recipe
photo by:kraft
There are 3 flavors of lemon but 4 delicious layers of creamy filling in this stunning treat. We can think of no more luscious way to celebrate spring.
15 min
2 hr
16 servings
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What You Need

pkg.  (2-layer size) yellow cake mix
cup  KOOL-AID Lemonade Flavor Sugar-Sweetened Drink Mix
 Zest and juice from 1 lemon, divided
cup  boiling water
pkg.  (3 oz.) JELL-O Lemon Flavor Gelatin
pkg.  (4 oz.) BAKER'S White Chocolate, finely chopped
can   (5 oz.) evaporated milk
cups  thawed COOL WHIP Whipped Topping

Make It

PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package, blending dry drink mix and lemon zest into batter before pouring into prepared pans. Cool in pans 10 min. Remove to wire racks; cool completely.

ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Add chocolate; stir until melted. Stir in milk and lemon juice. Refrigerate 15 min. or until thickened but not set. Gently stir in COOL WHIP.

CUT each cake layer horizontally into 2 layers. Stack on plate, spreading COOL WHIP mixture between layers and on top of cake.

Kraft Kitchens Tips

Serving Suggestion
Celebrate the return of springtime by serving this refreshing cake with sliced fresh strawberries.
Special Extra
Cut additional lemon into thin slices. Use to garnish cake just before serving.
How to Store
Keep frosted cake refrigerated.
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