* Exported from MasterCook *
Pastel Cake
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pkg. yellow cake mix -- (2-layer size)
1/2 pkg. JELL-O Brand Lime Flavor Gelatin (about 1/4 cup) --
(4-serving size)
1/2 pkg. JELL-O Brand Lemon Flavor Gelatin (about 1/4 cup) --
(4-serving size)
1 tub COOL WHIP Whipped Topping -- (12 oz.) thawed
PREHEAT oven to 350�F. Prepare cake mix as directed on package. Divide
batter between 2 medium bowls. Add 1/2 pkg. dry lime gelatin mix to 1 of the
bowls and 1/2 pkg. dry lemon gelatin mix to remaining bowl; mix well. Pour
into separate wax paper-lined greased and floured 9-inch round cake pans.
BAKE 28 to 30 minutes or until toothpick inserted in centers comes out
clean. Cool 15 minutes; remove from pans. Cool completely on wire racks.
PLACE lime cake layer on serving plate; spread top with 1 cup of the whipped
topping. Top with lemon cake layer. Frost top and side of cake with
remaining whipped topping. Refrigerate until ready to serve. Store leftover
cake in refrigerator.
S(Internet Address):
"http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&Rpage=3&u1=bytype&u2=4*&u3=**52*673&wf=9&recipe_id=65030";
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Per Serving (excluding unknown items): 2235 Calories; 60g Fat (24.0%
calories from fat); 23g Protein; 404g Carbohydrate; 6g Dietary Fiber; 10mg
Cholesterol; 3399mg Sodium. Exchanges: 12 1/2 Fat; 27 Other Carbohydrates.
NOTES : Creative Leftovers
Use leftover dry gelatin mixes to make Lemon-Lime JELL-O Gelatin. Mix
together gelatins in medium bowl. Add 1 cup boiling water; stir until
completely dissolved. Stir in 1 cup cold water. Refrigerate several hours or
until set.
Great Substitute
Prepare as directed, using COOL WHIP LITE Whipped Topping
Nutr. Assoc. : 0 0 0 0
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