The Times - Serving Waitsburg, Dayton and the Touchet Valley

I confess I like to read recipes like some like to read a good book. If I find what I think is a good recipe, I can hardly wait to try it.

Then I either “delete it” so as not to make the same mistake and bake it again, or “repeat it” with notes on the side.

I had thought to copy images of recipe boxes, but I couldn’t decide which was legal to copy and which ones I would get into copyright trouble. So I took a picture of my recipe box, 70’s avocado green, no lid, not organized, and my favorites sticking up so I can find them. No, that is not all of my recipes, but maybe more about that later.

Here is a recipe that is easy-peasy and tastes good. I have it on a card from my boy’s great grandma, written in her handwriting, and she called it Lemon Refrigerator Cake. I’ve heard it is also called Poke Cake. One could use different cake and jello flavors if desired.

This is very light and would be perfect after a barbeque. It’s guaranteed to get smiles from your family/friends.

1 pkg lemon cake mix ( I like the one that says “moist” lemon cake)

1 pkg lemon jello (small)

1 pkg instant lemon pudding (small)

1 pkg frozen whipped topping

Bake cake as directed. While it is baking, dissolve jello in ¾ cup boiling water, stir well, add ½ cup cold water. Set aside at room temperature.

Cool cake for 20 minutes (I never keep track). Poke deep holes thru the top about 1 inch apart. (I use a fork) With a cup, slowly pour the jello over the top. It will seem like you are drowning the cake, but trust me on this, it disappears. Refrigerate. Then mix the pudding with 1 ½ cup of cold milk until it thickens, add thawed topping to pudding, fold in completely, and spread over cake. (I thaw the topping out while I am waiting for the cake to bake).

Enjoy;)—don’t forget to lick the beaters