Republishing this in honor of Emma’s fourteenth birthday. Once again, this is the cake she wants me to make. Cheers!
This cake is one of my all-time favorites—and it’s not even from scratch. In fact, my mother started making this cake after she had gone back to work, no longer having the time to bake from scratch. The Kitchen Queen always felt a little guilty about not baking from scratch. But we didn’t mind this cake at all. It’s a refreshing, gentle cake that gives your taste buds a sweet lemon-lime joy ride, along with a nice play of textures—the jello, the Dream-Whip-pudding topping, and the cake. Mmmmm.
I was so pleased when my daughter Emma asked for this cake for her eleventh birthday this year. Of course, it reminds me of my working mom and all the love she poured into whatever kitchen creation she managed.
Also, I made and served it for Emma’s first birthday. Most of it ended up on her face, rather than in her mouth, but I loved it when a fluffy bit found its way in and loved watching my baby enjoy this tasty, light, cake that my mom made for me all those years ago.
Lemon Lime Refrigerator
Sheet Cake
1 box of lemon cake mix
1 small pack of lime jello
1 envelope of Dream Whip
1 pack lemon instant pudding
1 1/2 cup cold milk
Follow the instructions on your cake mix box.
Dissolve jello in 3/4 cup of boiling water. Add 1/2 cup cold water and set aside. Cool the cake for at least
20 minutes. Poke holes with a fork about one inch apart from each other.
Pour the liquid jello into the holes, carefully. It’s okay if some of the liquid jello spills on the cake. It will solidify, as well. But try to keep it in the holes. Chill the jello and cake in the refrigerator.
To make the topping, blend the Dream Whip, pudding and milk until it’s stiff.
