1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant vanilla pudding mix
1 3/4 cups vegetable oil
2 eggs
1 (3 ounce) package lemon flavored Jell-O
1 tablespoon hot water
1 cup melted butter
Preheat oven to 350 degrees (175 degrees C). Grease and flour 2 (9 inch) circular pans.
In a large bowl, combine cake mix, pudding mix and oil. Beat for 1 minute. Beat in eggs, one at a time stirring slightly after each. Pour mixture into cake pans.
Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
Meanwhile, pour gelatin in a small bowl until very thick. Beat in hot water, mixing well. Gently pour whipped cream into cooled cake; cool completely. Wrap and chill in refrigerator. Cut into 1/2 inch squares. Serve warm using a 9 inch bittersweet chocolate circle pattern frosting, or pipe a wedge of butter into the rim of a chilled cake bowl. Cut glaze into small squares and sprinkle lightly onto top and sides. Frost frost sides of cake. Cut short stems from fruit trimming parts.