Last year my Aunt Cindie held a wedding shower for my cousin at a local Italian  restaurant.  She ordered a cake from one of her favorite bakery shops.  At first I was disappointed that the cake was not chocolate (I had severe chocolate cravings that day).  But seeing that I never pass up dessert, I had a piece anyway.  I fell in love at first bite and completely forgot about my true love (chocolate that is).  It was such a moist, fluffy, refreshing, lemon cake.   I made a mental note that I must order this for my next party.  Well, to make a long story short, (is that possible at this point?) I was talking to my friend Lee while we were volunteering at Market Day.  I told her about the cake, trying hard not to drool.  She mentioned that she too has had that cake from that particular bakery, and has a recipe for a cake that tastes just like it.  This is that recipe.  It is very delicious and easy to make.  It is a great dessert especially now that spring is here.  But, I don’t only make it in the spring.  My daughter likes it so much that she requested I make it for her family birthday party last fall.

INGREDIENTS

1 box lemon supreme cake mix

2 packages (3 oz.) of lemon Jello

1 package (3.4 oz.) of instant lemon pudding

1 cup of milk

8 oz. Cool Whip

Bake the lemon supreme cake mix as directed on the box, using a 13×9 pan.

Poke holes in the cake with a fork when you take it out of the oven.

Pour one lemon Jello (made with one cup hot and one cup cold water) over the cake.  Let it cool in the fridge.

For the frosting, mix one lemon instant pudding, one cup milk, and just the granules from the remaining lemon Jello mix (do not prepare Jello per box).  Then, add 8 oz. of cool whip.

Frost the cake and refrigerate.

Your taste buds will tingle.  Enjoy!