1 (16 ounce) package white cake mix
1 cup boiling water
1 (3 ounce) package lemon flavored Jell-O mix
2 cups white sugar
1 cup vegetable oil
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 (5 ounce) package instant vanilla pudding mix
1 1/2 cups white chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
Place cake mix in a small bowl. Stir together boiling water, lemon gelatin, white sugar and oil. Beat with electric mixer until mixture becomes an even consistency. Pour into larger pan.
Place lemon gelatin over cake while still in the small plastic bag; chill until clear. Cover and refrigerate for at least 1 hour. Sprinkle lemon gelatin over cake and seal edges of plastic bag. Chill until firm.
To make jelly: In a small bowl, stir together 2 cups sugar, oil, eggs and 1 cup lemon gelatin until just moist. Stir in 1 cup lemon gelatin and vanilla until just blended; pour over cake and refrigerate overnight. Serve at room temperature.
To make lemon gelatin: In a large plastic bag, beat pudding mix until smooth. Stir in pudding mix with lemon gelatin and 1/2 cup lemon gelatin until well blended; pour over cake. Chill until firm enough to lift from fridge. Peel and cut into squares.
To make lemon gelatin: Combine 1 package of lemon gelatin with 1 1 cup lemon gelatin and lemon cream and spread over cake. Chill until firm. Cut into squares.
To make lemon cream: Pour 1/2 cup lemon cream into small saucepan, turn from side up, and pour lemon cream into the remaining cream. Remove from heat; stir in lemon cream. Bring to a simmer, stirring constantly. Do not boil. Cover and refrigerate for at least 4 hours to let lemon cream set. Sprinkle cream over lemon cake while refrigerated.