Ingredients:

  • 1 box (15.25 oz) white cake mix
  • 1 package (3 oz) lime gelatin mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 package (3 oz) lime gelatin mix
  • 2 cups boiling water
  • 8 oz whipped topping, thawed
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan thoroughly.
  2. In a large bowl, combine the white cake mix, the first package of lime gelatin, water, oil, and eggs. Beat until the batter is smooth and pale.
  3. Pour the batter into the pan and bake for 25–30 minutes, or until the edges pull away from the sides and the top springs back when touched.
  4. While the cake is still warm (5–10 minutes after baking), use a wooden skewer to poke holes every 1 inch across the entire surface, pushing nearly to the bottom of the pan.
  5. Whisk the second package of lime gelatin into 2 cups of boiling water until completely dissolved. Pour the liquid slowly over the cake to fill the holes.
  6. Allow the cake to cool completely on the counter before moving it to the refrigerator.
  7. Fold the lime zest and vanilla extract into the thawed whipped topping. Spread the mixture evenly over the cold cake.
  8. Refrigerate for at least 4 hours (or overnight) to allow the gelatin to set firmly.