Lemon Lime Refrigerator Sheet Cake 1960 Recipes

Steps:

• 1. Topping - 1 envelope whipped topping mix (Dream Whip) (2 cup size) 1 pkg Lemon Instant Pudding Mix ( 3 3/4 oz) 1 1/2 cup cold milk
• 2. Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water; set aside at room temp. Mix and bake cake, as directed on box, in a 13x9x2" pan. Cool 20-25 minutes. Poke deep holes thru top of warm cake (still in pan) with fork. Slowly pour gelitin mixture into holes. Refrigerate cake while preparing topping. TOPPING: In a chilled (best in a stainless steel bowl)deep bowl blend and whip topping mix, instant pudding and cold milk till stiff (3-8 minutes). Immediately frost cake. Cake may be stored in refrigerator and served chilled. Frosted cake may be frozen. It gets better the longer it stays in the refrigerator

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:

• Beat cake mix, water, oil and eggs in a large bowl on low for 30 seconds and then on high for 2 minutes. Pour into a greased 9x13 inch pan and bake at 350 degrees for 33-38 minutes.
• Dissolve lime jello in boiling water and cold water, set aside at room temperature.
• Once the cake is done let it cool for 25 minutes. Poke holes thru the top of the cake with the handle of a wooden spoon. Pour lime jello over the cake. Refrigerate cake while preparing topping.
• Mix together the lemon pudding, dream whip and milk. Beat till stiff 3-8 minutes.
• Immediately frost the cake. Store the cake in the fridge and serve chilled.

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.