Chilled Lemon Cream Cake

Begin by preheating your oven to a high temperature of 350 degrees F (175 degrees C), ensuring it reaches the desired level of heat. Next, take a 9x13-inch baking dish and lightly coat it with a non-stick substance to prevent the cake from sticking.

In a large mixing container, combine the cake mix with 1 cup of water, eggs, and oil. Using an electric mixer on a low speed setting, blend the ingredients until they form a smooth and moist mixture. Gradually increase the mixer's speed to medium and continue blending for 2 minutes, ensuring everything is well combined.

Then, pour the cake batter into the prepared baking dish and place it in the preheated oven. Allow it to bake for 21 to 26 minutes, or until a toothpick inserted into the center comes out clean, indicating it's fully cooked.

After removing the cake from the oven, use a fork to create holes all over its surface. This will help the gelatin mixture penetrate evenly.

In a separate bowl, combine 1 cup of hot water with the remaining 1 cup of cold water and 1 package of gelatin powder. Stir the mixture until the gelatin is fully dissolved, creating a smooth and consistent texture.

Pour the gelatin mixture over the cake, allowing it to chill in the refrigerator until it reaches a cool temperature.

In another bowl, whisk together milk, pudding mix, and the remaining 1 package of gelatin powder until all the powders are fully dissolved. Fold in whipped topping and spread it evenly over the cake's surface.

Refrigerate the cake until you're ready to serve, allowing it to chill and set before presenting.