Lemon-Lime Sheet Cake

Ingredients

Cake

• 1 (18.25 ounce) box lemon cake mix*
• 1 small box lime gelatin

Topping

• 1 large container Cool Whip, thawed
• 1 small box lemon instant pudding
• 1 1/2 cups cold milk
• Lime or lemon slices

Instructions

Cake

1. Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water. Set aside at room temperature.
2. Bake cake as directed on the package in a 13 x 9-inch pan.
3. Cool cake for 20 minutes.
4. Poke deep holes through the top of the cake. Pour gelatin mixture over.
5. Refrigerate cake while preparing topping.

Topping

1. Blend Cool Whip, instant pudding and milk. Beat until stiff.
2. Frost cake and garnish with citrus slices.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.