gladys tipler’s lemon cream cake

How To Make gladys tipler’s lemon cream cake

• Step 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.
• Step 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.
• Step 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.
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