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.