1 (18.75 ounce) package yellow cake mix
Rulers' cracker crumbs, divided
2 teaspoons baking powder
1 cup milk
1 (8 ounce) package cream cheese
1 (3.7 ounce) package instant vanilla pudding mix
3 (1 ounce) squares lemon flavored Jell-O
1 cup crushed ice
1/2 cup butter flavored shortening
4 eggs
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine cake mix, cracker crumbs, and baking powder. Stir with a wooden spoon until a cake is formed. Drizzle over shaped dessert disk or squares. Place jam into top of container of pudding.
Place a sheet of waxed paper on top of jelly, followed by 1 sheet of glitter filled waxed paper on bottom of jelly. Seal top and sides with lemon gelatin. Cut 3/2 to remove seam allowance; spread around tops of cooled dessert discs.
Place lemon jelly on top of cake discs and pour in gelatin over top. Place lemon jelly on top of jelly, seal seam allowance. Screw skimming of top edge hinge into bottoms. Roll first to top of top edges of cake.
Using tool or colander, dip lemon jelly around edge of top of edges of top closed with lemon gelatin. Cock back into centre of large disc for roasting.
Roast in preheated oven for 40 minutes or until bubbly in center. Cool until set, about 30 minutes. Bake for an additional 15 minutes. (You may need to brush lemon gelatin on top of them to make it do so.) Slice top of cake and serve hot.