Celebrate any season with this Luscious Layered Lemon Cake Recipe. This Luscious Layered Lemon Cake Recipe has creamy fillings between the 4 lemony layers.
What You Need
Original recipe yields 16 servings
1 pkg. (2-layer size) yellow cake mix
1/4 cup COUNTRY TIME Lemonade Flavor Drink Mix
Zest and juice from 1 lemon, divided
1/2 cup boiling water
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1 pkg. (4 oz.) BAKER'S White Chocolate, finely chopped
1 can (5 oz.) evaporated milk
2 cups thawed COOL WHIP Whipped Topping
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Let's 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.
Celebrate the return of springtime by serving this refreshing cake with sliced fresh strawberries.
Cut additional lemon into thin slices. Use to garnish cake just before serving.
How to Store
Keep frosted cake refrigerated.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 0.6902g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.