Luscious Lemon Poke Cake With Pudding Frosting

This came from Kraft. Garnish with lemon slices or strips of lemon peel. Prep time includes chilling time.

• Ready In: 4 hrs 25 mins
• Serves: 12-16

Ingredients

• 1 (18 ounce) package  white cake mix (9 inch round white cake layers, baked and cooled)
• 3  egg whites (or as called for by your cake mix)
• 1⁄3 cup  oil (or as called for by your cake mix)
• 1 1⁄3 cups water (or as called for by your cake mix)
• 2  cups boiling water
• 2 (3 ounce) packages  lemon Jell-O gelatin
• 1 (3 ounce) package instant lemon pudding mix
• 1  cup milk
• 1 (12 ounce) container Cool Whip

Directions

1. Place cake layers, top sides up, in two clean 9 inch round cake pans. Pierce cakes with large fork at 1/2 inch intervals.
2. Stir boiling water into dry gelatin mix in a medium bowl at least 2 minutes until completely dissolved.
3. Carefully pour evenly over cake layers.
4. Refrigerate for 3 hours.
5. Pour milk into a large bowl.
6. Add dry pudding mix.
7. Beat with whisk for 2 minutes or until well blended.
8. Gently stir in whipped topping; set aside.
9. Dip one cake pan in warm water 10 sec; unmold second cake layer; carefully place on first layer.
10. Frost top and side of cake with remaining pudding mixture.
11. Refrigerate at least 1 hour before serving.
12. Store leftover cake in refrigerator.