1 box of your favorite white cake mix, baked in 2 9-inch layers
2 cups boiling water
1 large pkg lemon flavored gelatin or 2 small pkgs
Allow cake layers to cool on wire racks. Wash pans and return cooled cakes to the clean pans. Pierce cake with a large 2-tine fork at about 1/2-inch intervals.
Stir the boiling water into the gelatin in a mixing bowl with a pour spout. Stir at least 2 minutes or until the gelatin is thoroughly dissolved. Carefully pour half the mixture over one cake layer. Pour remaining gelatin over the second cake layer. Refrigerate for 3 hours. Remove from refrigerator and dip one pan into warm water for about 10 seconds to loosen. Unmold onto the serving plate. Spread with about 1 cup of the frosting (recipe below). Unmold the second cake layer same way as the first and place atop the frosted layer. Frost the top and sides of the cake with the remaining frosting.
Refrigerate cake for at least an hour before serving. Store any leftover cake in the refrigerator.
FLUFFY LEMON PUDDING FROSTING:
1 cup cold milk
1 pkg (4-serving size) Lemon flavored instant pudding mix
1/4 cup powdered sugar
8-oz frozen whipped topping, thawed
Pour milk into a large bowl and add the pudding mix and powdered sugar. Beat with a wire whisk for 2 minutes. Fold in the whipped topping.