2    Baked 9-inch round white
Cake layers, cooled
2 c  Boiling water
1 pk 8-serving size lemon flavor
Gelatin dessert.
1    12 oz. tub whipped topping.

Place cake layers, top sides up in 2 clean 9-inch round cake pans. 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 1 cup of the gelatin over 1 cake layer. Pour remaining gelatin over
second cake layer. Refrigerate 3 hours. Dip 1 cake pan in warm water 10
seconds, unmold onto serving plate. Spread with about 1 cup of whipped
frosting. Unmold second cake layer, carefully placing it on first cake
layer. Frost top and sides of cake with remaining whipped topping.
Refrigerate at least 1 hour or until ready to serve. Decorate as desired.
Store left over cake in refrigerator.