gladys tipler’s lemon cream cake

How To Make gladys tipler’s lemon cream cake

• 1

  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.
• 2

  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.
• 3

  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.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card