- Serving Size: 4 – 5
- Preparation Time: * minutes
- Total Cooking time: * minutes
This cake is pretty and delicious. Sometimes, if I am taking one to a church social or potluck, I place a slice of lemon on top for a hint as to what the flavor is.
|1||box||Yellow or white cake mix|
|2||cans||Sweetened condensed milk|
|1||cup||Lemon Juice (I use concentrate)|
|1||8 oz||Cool Whip or store brand is fine|
Bake cake according to directions on box. Two 9 in. layers. While cake is baking, mix your 2 cans of milk well with the lemon juice. Place in refrigerator. When cake is done, turn out on wax paper and cool completely. When cool, take a long sharp knife or dental floss and slice the layers through the middle to make 4 thin layers. Place one layer bottom down on cake plate. Spread lemon and milk filling all over top. Place next layer bottom up and spread with filling. Next layer goes bottom down and repeat. Now, mix in your whipped topping with what is left of filling. Place the last layer bottom up spread all over the cake. I start with the sides first and use sparingly to be sure and have a generous portion for the top.