Prepare the white cake mix as directed on the package. Bake the cake in 2 well-greased and floured 9-inch cake pans at 350 degrees for 25 to 30 minutes, or until done. (Cake is done when a toothpick inserted in the center comes out clean.) Cool in pans for 15 minutes. Poke the cake layers with a fork at 1/2-inch intervals. Do not remove from cake pans. Dissolve the two packages of Jello separately, each in 1 cup of boiling water. Pour each portion of Jello liquid over a single layer. Chill the two layer cakes in their pans for 4 hours. Unmold one layer, and place it on a cake plate. Top with approximately 1 cup of Cool Whip. Spread it out evenly. Unmold the second layer, and place it on top of the first. Frost the sides and the top with Cool Whip. Garnish the frosted cake with lemon slices, arranged in a pretty way on the top of the cake. I wish all of you a Happy Mother's Day!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (442g)|
|Recipe Makes: 8|
|Calories from Fat: 462 (43%)|
|Amt Per Serving||% DV|
|Total Fat 51.3g||68 %|
|Saturated Fat 39.3g||196 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 6.8mg||2 %|
|Sodium 712.4mg||25 %|
|Potassium 417.3mg||11 %|
|Total Carbohydrate 138.7g||41 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 138.1g|
|Protein 13.8g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1068
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