Lemon Poke Cake

2 baked (9-inch) round white cake layers, cooled
2 cups boiling water
1 pkg. (8-serving size) Jell-O Brand Lemon Flavor Gelatin
1 tub (8 oz.) Cool Whip Whipped Topping, thawed

PLACE each cake layer, top side up, in clean 9-inch round cake pan.
Pierce cake with large fork at 1/2-inch intervals.STIR boiling water
into gelatin in medium bowl at least 2 minutes until completely
dissolved. Carefully pour gelatin evenly over cake layers. Refrigerate 3
hours.

DIP one of the cake pans in warm water 10 seconds; unmold onto
serving plate. Spread with about 1 cup of the whipped topping. Unmold
second cake layer; carefully place on first cake layer. Frost top and
side of cake with remaining whipped topping. Refrigerate at least 1 hour
or until ready to serve. Decorate as desired. Store leftover cake in
refrigerator.Makes: 16 servings

We used to make poke cakes when I was a kid. They are great...try using different flavored jell-o

Poke cakes are very good. My stepdaughter just brought one out here. But we always used the square pans. Thought people might like to be reminded that we can have a good cake and eat it too.