Desserts

Triple-Lemon Layer Cake

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.

time

prep:

15 min

total:

2 hr

servings

total:

16 servings

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What You Need

pkg. (2-layer size) yellow cake mix

1/4

cup KOOL-AID Lemonade Flavor Sugar-Sweetened Soft Drink Mix

Zest and juice from 1 lemon

1/2

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 drink mix and lemon zest into batter before pouring into pans. 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. Keep refrigerated.

Kraft Kitchens Tips

Serving Suggestion

Celebrate the return of springtime by serving this refreshing cake with sliced fresh strawberries.

Special Extra

Garnish with thin lemon slices before serving.

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a cook

posted:5/31/2010

I made this cake without altering any ingredients and it turned out great! Just like the photo. I did use 2 - 8 inch round pans. I would only suggest using 'regular' cool whip and not the 'lite' cool whip because the regular cool whip sets up better. And for the frosting - cool the jello, white choc., milk & juice from the lemon mixture for 20 minutes (no less) and then 'gently' fold in the cool whip after that time.

aliciamcd

posted:5/27/2010

made the icing twice and neither time did it thicken up...would not use this icing recipe ever again

PennySchindler

posted:5/12/2010

I made this according to the recipe, only I put it into 3-8 inch pans so I would not have to split layers. I decorated it with some marshmellow daisies and served it to my Red Hat members. It was a huge hit! Thank You for so many good recipes!

phyliciafoster

posted:5/6/2010

I made this cake to finish off our Cinco De Mayo meal. I wanted something light and fruity to balance all the fat and cheese. This was far too sweet/tart. I used a lemon cake mix and lemon Kool-Aid. I think that was the problem. I added a cup of sour cream and it made my cakes come out perfect. Top with white choc. strawberries!

beekeepergold

posted:4/27/2010

I agree with the reviwer to use a lemon cake mix and also a lemon pudding variety and I add pudding or jello to cake mixes or making them into cookies but I like frostings and am not a cool whip fan those days went out with childhood.

a cook

posted:5/28/2009

I could have saved some steps and used a Lemon Cake mix, and added some country time lemonade mix. The zest didn't add that much flavor, and I didn't care for the frosting with the can milk. The cake didn't seem like it rise like it should have. It had a really strong lemon flavor which I did like. I took it to work for a friends birthday cake and alot of people like it and ask for the recipe. I would use a different icing for cake.