Lemon-Lime Refrigerator Sheet Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1 pkg. lim gelatin (4 serving size)1 pkg. Duncan Hines Lemon Supreme Cake MixTopping:1 envelope whipped topping mix (2-2 1/2 cups yield)1 pkg. lemon instant pudding mix (4 serving size)1-1 1/2 cups cold milk
Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water; set aside at room temperature. Mix and bak cake as directed in a 13x9x2-inch pan. Cool cake 20-30 mins. Poke deep holes through top of warm cake (still in pan) with meat fork or toothpick; space holes about one inch apart. With a cup, slowly pour gelatin mixture into holes. Refrigerate cake while preparing topping.
Topping:
In a chilled, deep bowl, blend and whip topping mix, instant pudding, and cold milk until stiff (3-8 min). Immediately frost cake. Cake must be stored in refrigerator and served chilled. Frosted cake may be frozen for storage.
Serving Size: Makes 16-20 Servings
Number of Servings: 20
Recipe submitted by SparkPeople user CURTISWLS.
Topping:
In a chilled, deep bowl, blend and whip topping mix, instant pudding, and cold milk until stiff (3-8 min). Immediately frost cake. Cake must be stored in refrigerator and served chilled. Frosted cake may be frozen for storage.
Serving Size: Makes 16-20 Servings
Number of Servings: 20
Recipe submitted by SparkPeople user CURTISWLS.
Nutritional Info Amount Per Serving
- Calories: 173.2
- Total Fat: 7.2 g
- Cholesterol: 33.9 mg
- Sodium: 253.1 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 0.0 g
- Protein: 2.6 g
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