This cake is a tradition for Easter. The vibrant colors just scream "spring!" And the kids just adore it. I've had to take up making a variation of this for Christmas, but that's a story for another day. So, without further ado.....
1 Yellow Cake Mix, split in half
2 eggs, twice
3 tbsp oil, twice
5/8 cup water, twice
1 Box Orange Flavored Jello
1 Box Lime Flavored Jello
1 pint Whipping Cream
1 tsp Lemon Extract
1/2 cup sugar
Split the yellow cake mix in half: You will use approximately 1-3/4 cups mix for each layer. Beat the cake mix, one box Jello, 2 eggs, 3 tbsp. oil and 5/8 cup water for 2 minutes, until smooth. Pour into a greased & floured round layer pan. Repeat for the other flavor. (As an alternative, if you don't want to use a boxed mix, try my favorite yellow cake, split the batter in half, and beat one flavor of the Jello into each half of the batter; pour the prepared batters into the layer pans.) Bake the layers at 350 for about 32 to 35 minutes, until they test done. Note that the tops of the cake will not rise as they do with most cakes, and may be sunken when the cake cool.
When the layers are completely cooled, beat the whipping cream with the lemon extract and sugar until quite stiff. Frost the cake with the whipped cream, and store it in the refrigerator.
And to answer Duckie's question, I think a Strawberry Chiffon Pie will be a lovely addition to Easter dinner, don't you?