How to Make Gladys Tipler’s Lemon Cream Cake
- the night before you bake, stir together whipping cream and gelatin. Don’t whip, just stir in. Put this in a large bowl, cover and refrigerate.
- Sift cake mix and follow directions on box for baking in 2 round layers. sifting the cake mix makes a lighter cake. When layers are completely cool, split them with a very sharp knife to make 4 layers.
- Whip the cream and gelatin mixture til stiff. Add the powdered sugar and lemon juice. Spread generously between the layers, on top and sides of cake. To freeze: Freeze before wrapping so the wrapping won’t stick to the filling. When completely frozen, cover. This will keep for weeks in the freezer.