Oh my gosh...I think I have found a recipe I will make for years. I made it a couple months ago for a friends birthday and fell in love with it. This past weekend I decided to make a lighter version of the cake and I think it was even better!! Here's the recipe:
1 box of lemon cake mix. I actually used yellow cake mix this time because it's what I had it in the house and it was just as good.
2 3oz packages of lemon flavored gelatin,
1 3.4 oz box of instant vanilla pudding
1 8oz container of frozen whipped topping thawed (I used fat free)
1 cup milk (I used fat free milk too!)
1/3 cup applesauce
You can bake the cake according to the directions on the back of the box if you'd like. I decided to go for the lighter version and I used 1 cup water, 3 eggs and 1/3 apple sauce instead of what it called for on the back of the box. Bake at whatever temperature the box tells you. The cake mix I bought told me to bake at 350.
While the cake is baking start to make the cool whip topping. Mix the pudding and one box of the lemon gelatin with 1 cup milk. Make sure it's mixed really well before folding it into the cool whip. Return to the fridge until you're ready to frost your cake.
When your cake comes out of the oven, poke it all over with a fork. (I get a little crazy with this!!)
In a bowl mix 1/2 cup hot water, 1/2 cold water and the remaining box of gelatin. Mix until the gelatin is completely dissoved. When dissolved, spoon the liquid over the cake. It will seep into the holes you made with your fork. Let your cake cool on the counter until you're able to pick up the cake pan without burning your fngers. At this point you can put the cake in the fridge to cool completely.
Once the cake is cooled you can frost your cake with the cool whip topping you made earlier.
I like to make my cake the morning before I need it because the longer it sits in the fridge, the better it seems to taste. I had the last piece of the cake tonight, 2 nights later, and I think it tastes 10 times better then the first piece.