This easy peasy cake is cool, creamy, and perfect for hot summer days. My son chose this delightful moist cake as his birthday cake this year, except he wanted it lemon-lime flavored rather than orange. Substituting lemon-lime for orange worked great and I imagine any other flavor made by Kool-Aid and Jell-o would work well too!
The ingredients:
CAKE:
1 pkg. lemon cake mix (dry)
3 eggs
1/3 cup vegetable oil
1 envelope unsweetened orange Kool-Aid
1 cup water
JELLO TOPPING:
1 cup boiling water
1 pkg. (3-oz. each) orange Jell-o
FROSTING:
1 pkg. (3.4-oz.) instant vanilla pudding
1 pkg. (3-oz. each) orange Jell-o
1 tsp. vanilla extract
2 cups milk
1 carton Cool Whip
In mixing bowl combine cake, Kool-Aid, eggs, water, and oil. Beat on medium speed for 2 minutes. Pour into ungreased 9x13" baking dish and bake at 350° for 25-30 minutes.
Using a meat fork poke holes in cake, then cool for 30 minutes. In a bowl dissolve one package of Jell-o in boiling water, stir in cold water, and pour over cake.
Cover and refrigerate for about 2 hours. In a bowl combine milk, pudding, remaining Jell-o, and beat on low for 2 minutes. Fold in Cool Whip and frost. 
(I'm not known for my pretty cakes, but next time I make this cake I plan on making it in 2 round cake pans, popping them out, then adding the Jell-o topping and then putting a Cool Whip layer between them before stacking and frosting.)
Enjoy!
The ingredients:
CAKE:
1 pkg. lemon cake mix (dry)
3 eggs
1/3 cup vegetable oil
1 envelope unsweetened orange Kool-Aid
1 cup water
JELLO TOPPING:
1 cup boiling water
1 pkg. (3-oz. each) orange Jell-o
FROSTING:
1 pkg. (3.4-oz.) instant vanilla pudding
1 pkg. (3-oz. each) orange Jell-o
1 tsp. vanilla extract
2 cups milk
1 carton Cool Whip
In mixing bowl combine cake, Kool-Aid, eggs, water, and oil. Beat on medium speed for 2 minutes. Pour into ungreased 9x13" baking dish and bake at 350° for 25-30 minutes.
Using a meat fork poke holes in cake, then cool for 30 minutes. In a bowl dissolve one package of Jell-o in boiling water, stir in cold water, and pour over cake.
Cover and refrigerate for about 2 hours. In a bowl combine milk, pudding, remaining Jell-o, and beat on low for 2 minutes. Fold in Cool Whip and frost. 
(I'm not known for my pretty cakes, but next time I make this cake I plan on making it in 2 round cake pans, popping them out, then adding the Jell-o topping and then putting a Cool Whip layer between them before stacking and frosting.)
Enjoy!
