Luscious Lemon Poke Cake With Pudding Frosting - cooking recipe

Ingredients

1 (18 ounce) package white cake mix (9 inch round white cake layers, baked and cooled)
3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
2 cups boiling water
2 (3 ounce) packages lemon Jell-O gelatin
1 (3 ounce) package instant lemon pudding mix
1 cup milk
1 (12 ounce) container Cool Whip

Preparation

Place cake layers, top sides up, in two clean 9 inch round cake pans. Pierce cakes with large fork at 1/2 inch intervals.
Stir boiling water into dry gelatin mix in a medium bowl at least 2 minutes until completely dissolved.
Carefully pour evenly over cake layers.
Refrigerate for 3 hours.
Pour milk into a large bowl.
Add dry pudding mix.
Beat with whisk for 2 minutes or until well blended.
Gently stir in whipped topping; set aside.
Dip one cake pan in warm water 10 sec; unmold second cake layer; carefully place on first layer.
Frost top and side of cake with remaining pudding mixture.
Refrigerate at least 1 hour before serving.
Store leftover cake in refrigerator.