Monday, February 14, 2011

Packer Backer Cake

I made this for the Superbowl party. It was light and very good.

Packer Backer Cake
Jayne Lancour

1 small package lime Jello
1 package Lemon Cake Mix with Pudding

Dissolve jello in 3/4 cup boiling water. Add 1/2 cup water. Set aside at room temperature.
Mix and bake cake as directed in 13 x 9 x 2 pan. Cool cake for 20 minutes. Poke deep holes through top of warm cake (still in pan) with meat fork or toothpick - space holes inch apart.(We used a fork) With a cup slowly pour jello into holes. Refrigerate cake while making topping.

In a chilled deep bowl, blend and whip topping mix, instant lemon pudding and 1-1/2 cups cold milk until still (3 - 8 minutes). Immediately frost the cake. Cake must be stored in refrigerator and served chilled. Frosted cake may be frozen for storage.

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