My favorite cake EVER.

Ingredients:

1 pkg lime gelatin (4 serving size)
1 pkg Duncan Hines Lemon Supreme Cake Mix

Topping:

1 envelope whipped topping mix (2 to 2.5 cup yield)
1 pkg lemon instant pudding mix (4 serving size)
1 1/2 cups cold milk

Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water. Set aside at room temperature. Mix and bake as directed in a 13x9-inch pan. Cool cake 20-25 minutes.

Poke deep holes through top of warm cake (still in pan) with a toothpick or meat fork. Space holes about 1 inch apart. With a cup, slowly pour gelatin mixture into holes.

Refrigerate cake while preparing topping. Topping: In a chilled bowl, blend and whip topping mix, instant pudding, and cold milk until stiff (3-8 minutes). Immediately frost cake. Cake must be stored in refrigerator and served chilled.