The original recipe my grandmother clipped may have been created by Duncan Hines in the 1950s because it called for a Duncan Hines Lemon Supreme Cake Mix, although a spokeswoman for the company said she could find no record of it.
1 3-ounce package lime gelatin
1 18.25-ounce-package lemon cake mix
Topping
1 envelope whipped topping mix (2- to 2 1/2-cup yield) or two 8-ounce tubs of Cool Whip
1 3-ounce package lemon instant pudding mix
1 1/2 cups cold whole milk (omit milk if using Cool Whip)
Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water and set aside.
Mix and bake cake as directed in a 9-by-13-by-2-inch pan. Cool cake 20 to 25 minutes.
Poke holes through top of warm cake (still in pan) with a drinking straw. Space holes about 1 inch apart. With a measuring cup with a spout, slowly pour gelatin mixture into holes. Refrigerate cake while preparing topping.
Topping
In a chilled, deep bowl, mix either by hand or in a mixer the whipped topping mix, instant pudding and cold milk until stiff, 3 to 8 minutes. If using Cool Whip topping, mix in a blender with the instant lemon pudding mix and omit the milk. Mix well, about 5 minutes, scraping down sides of the bowl so the pudding mix is well incorporated.
Immediately frost cake and store in refrigerator at least four hours. Cake is best served chilled. Frosted cake may be frozen for a month or refrigerated for up to 2 weeks.
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