Rogenes Lemon Lime Refrigerate Cake Recipes

Steps:

• 1. Spray 9x13" baking pan with baking spray. Preheat oven to 350-degrees.
• 2. Prepare cake mix according to package directions. Stir lemon zest into batter and spread in prepared pan. Bake according to package directions. Cool cake completely on a cooling rack.
• 3. In a small bowl, stir lime gelatin mix and 1 cup of boiling water together. Stir until gelatin is fully dissolved. Add 1/2 cup cold water and mix.
• 4. Using a fork with long tines, poke holes every inch or so all over cooled cake, poking almost to bottom of cake. Pour prepared gelatin mixture over entire cake top, allowing it to soak into the holes. Cover cake with plastic wrap and refrigerate 4 hours.
• 5. FROSTING: Pour milk into deep bowl; add Dream Whip and pudding mix. Beat at low speed of electric mixer until well blended; increase speed to high and whip until mixture will form soft peaks, 4 to 6 minutes. Makes about 3 cups or enough to frost tops and sides of a 2 layer or a 13 x 9 inch cake. Store frosted cake in refrigerator.
• 6. Can substitute chocolate flavor instant pudding and pie filling for a mousse like frosting or any other flavor pudding mix, be creative with the cake/gelatin combos and the pudding/dream whip and make your own special cake.

Steps:

• Prepare cake according to boxed instructions in a 9 x 13 cake pan.
• Remove when done and poke holes with the end of a wooden spoon or meat fork.
• Dissolve lime jello with 3/4 cup hot water and then 1/2 cup cold water.
• Refrigerate jello just until lightly syrupy.
• Drizzle syrupy jello into the holes in cake and then all over top, concentrating on the holes first.
• Whip pudding mix, dream whip and the milk together with vanilla until thick.for about five minutes.
• Spread all over cake, and place in refrigerator, keep chilled until serving.
• Just a note:.
• I do remove from fridge and serve almost at room temperature. Note that if left on table for an hour or so does not harm it. Just place in fridge for long periods of time.

Steps:

• For the cake: Preheat the oven to 325 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together the granulated sugar and butter. Add the eggs one at a time, mixing after each addition. Combine the flour and salt in a small bowl, then add it to the butter-sugar mixture 1 cup at a time, mixing after each addition. With the mixer on low, slowly add the lemon-lime soda and mix until combined. Add the lemon and lime zests and mix. Scrape the bowl and mix again.
• Thoroughly spray a Bundt pan with nonstick baking spray. Add large spoonfuls of batter to the pan until filled, then even out the surface. Bake for 1 hour and 10 minutes to 1 hour and 15 minutes (a toothpick inserted in the center should not come out totally clean, but it shouldn't be wet with batter either). Let the cake sit in the pan for 15 minutes, then carefully turn it out onto a cake plate and let it cool.
• For the glaze: Combine the powdered sugar, lemon zest and juice, lime zest and juice, salt and about 1 tablespoon water in a bowl and gently whisk until thick but pourable; add a little extra water if needed. Use a large spoon to drizzle the glaze all over the cake. Sprinkle over more zest to decorate. Let the glaze set before serving.
• Whip the heavy cream and granulated sugar together in a large bowl until it forms soft peaks. Slice the cake and serve with the whipped cream and berries!

Steps:

• 1. Topping - 1 envelope whipped topping mix (Dream Whip) (2 cup size) 1 pkg Lemon Instant Pudding Mix ( 3 3/4 oz) 1 1/2 cup cold milk
• 2. Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water; set aside at room temp. Mix and bake cake, as directed on box, in a 13x9x2" pan. Cool 20-25 minutes. Poke deep holes thru top of warm cake (still in pan) with fork. Slowly pour gelitin mixture into holes. Refrigerate cake while preparing topping. TOPPING: In a chilled (best in a stainless steel bowl)deep bowl blend and whip topping mix, instant pudding and cold milk till stiff (3-8 minutes). Immediately frost cake. Cake may be stored in refrigerator and served chilled. Frosted cake may be frozen. It gets better the longer it stays in the refrigerator

Steps:

• Beat cake mix, water, oil and eggs in a large bowl on low for 30 seconds and then on high for 2 minutes. Pour into a greased 9x13 inch pan and bake at 350 degrees for 33-38 minutes.
• Dissolve lime jello in boiling water and cold water, set aside at room temperature.
• Once the cake is done let it cool for 25 minutes. Poke holes thru the top of the cake with the handle of a wooden spoon. Pour lime jello over the cake. Refrigerate cake while preparing topping.
• Mix together the lemon pudding, dream whip and milk. Beat till stiff 3-8 minutes.
• Immediately frost the cake. Store the cake in the fridge and serve chilled.