Luscious Lemon Poke Cake

Ingredients

• 2 baked 9-inch round white cake layers, cooled
• 2 cups boiling water
• 1 package (8-serving size) Jello Lemon Flavor Gelatin
• Fluffy Lemon Pudding Frosting (recipe follows.)

Method

Place cake layers, top side up, in 2 clean 9-inch round cake pans. Pierce cake with a large fork at ½ inch intervals.

Stir boiling water into gelatin in medium bowl 2 minutes or until completely dissolved. Carefully pour ½ of the gelatin over 1 cake layer. Pour remaining gelatin over second cake layer.

Refrigerate 3 hours. Dip cake pan in warm water to get cake out. Frost and refrigerate 1 hour. Store leftovers in frig.

Notes

★ TWO-PART RECIPE — the frosting is a separate card

The card says "(recipe follows.)" and it does: the frosting is on its own card in this box, filed as fluffy-lemon-pudding-frosting.md. The two are one recipe across two documents and neither is complete alone. They were scanned as consecutive sheets, which is good evidence they were stored together.

They are kept as two files rather than merged, because that is what the family holds — two cards — and because the frosting stands on its own for other cakes. Anything publishing this cake must pull both.

The technique notes that matter and are easy to lose: the layers go back into clean, dry pans (not the ones they baked in), the piercing is at a stated ½-inch interval, and the pan is dipped in warm water to release a cake that is now full of set gelatin. Skip that last step and the cake tears.

The card does not give a white-cake recipe — it assumes two baked layers, from scratch or from a box. ⚠ the cake itself is not specified on the card.

Kraft/Jell-O promotional phrasing throughout ("8-serving size", "any red flavor" on its sibling card), copied out by hand in the same cursive that wrote the run of Kraft dessert cards in this box.

The last two lines sit on the bottom edge of page 2 and are slightly clipped but legible.