There are a few truths in life that I adhere to. One of them is...it's very important to make this cake with lemon and lime. Why? Because otherwise you'll just be making some "basic" Jello cake and not the one my Grandmother made. And my Grandmother was a Saint. (Well, not so much...but she was still my Grandmother!)
I'm going to put her recipe down here exactly as my mother gave it to me. But I will also tell you when and where I divert from the recipe. My Grandmother was a Joy of Cooking style cook...meaning, she followed recipes exactly and did things like "chill bowls" and stuff. I'm a QDM cook....I think you might get the picture...
Ingredients:
Cake:
1 pkg. lime jello
1 pkg lemon cake mix (and whatever ingredients it asks for on the back. )
Topping:
1 envelope whipped topping mix (I use a tub of cool whip…Grandma just turned in her grave)
1 ½ cups milk (this is if you’re using the packaged whipped topping mix)
1 pkg lemon instant pudding (the 4 serving size)
Dissolve jello in ¾ cup boiling water. Add ½ cup cold water; set aside at room temp. Mix and bake cake as directed in 13x9x2 glass pan. (Now, I don’t know what size cake pans I have but I’m sure I don’t have one of these! Bundt, layer…whatever you have…they all work the same for me) Cool cake 20-25 minutes. Poke deep holes through top of warm cake (still in pan) with meat fork or toothpick (I use a toothpick). Space holes about 1 inch apart. With a cup slowly pour entire bowl of Jello into holes. (This is a good trick. I have one of those glass Pyrex measuring cups with a spout and it helps a lot). Refrigerate while preparing topping.
Topping: In a chilled and deep bowl blend and whip topping mix, instant pudding and cold milk until stiff. (3-8) minutes. Frost immediately.
*Grandma’s Special Notes: Use glass bowl for topping. Cake must be refrigerated.
*D’s Special Notes: Why a glass bowl? And hellsyeah, if you don’t refrigerate your cake it will be mush.
Make some with me on my birthday at the end of this month!
RSS Feed