Cool Lemon Lime Sheet Cake Recipes

Steps:

• Prepare cake according to boxed instructions in a 9 x 13 cake pan.
• Remove when done and poke holes with the end of a wooden spoon or meat fork.
• Dissolve lime jello with 3/4 cup hot water and then 1/2 cup cold water.
• Refrigerate jello just until lightly syrupy.
• Drizzle syrupy jello into the holes in cake and then all over top, concentrating on the holes first.
• Whip pudding mix, dream whip and the milk together with vanilla until thick.for about five minutes.
• Spread all over cake, and place in refrigerator, keep chilled until serving.
• Just a note:.
• I do remove from fridge and serve almost at room temperature. Note that if left on table for an hour or so does not harm it. Just place in fridge for long periods of time.

Steps:

• Bake the lemon cake mix as per instructions in a 13" x 9" pan.
• Cool.
• While cooling, mix the lime jello with the boiling water to dissolve completely, then add the cool water.
• Cool jello but do not allow mixture to get too thickened before doing the next step.
• It has to be able to pour easily.
• Make holes in the cake 1" apart over the whole surface (yes all the way to the bottom of the pan!).
• I use the handle of a wooden spoon, round and maybe 1/4" in diameter.
• Pour the lime jello into the holes with a teaspoon.
• Use all the jello, even if you have to do the holes more than once.
• Cover with plastic wrap and refrigerate until cold.
• Beat the dry lemon pudding mix, dry whipped topping mix and milk with an electric mixer (on high after the ingredients are blended) until light and fluffy.
• Frost the cake and refrigerate until ready to serve.