|Lemon Ice-Box Cake II|
"This clean, luscious cake is actually better made a day or two in advance. Store in fridge till prepared to serve."
- 1 (18.25 ounce) bundle lemon cake mix
- 2 (14 ounce) cans sweetened condensed milk
- 1/2 cup sparkling lemon juice
- 1 (12 ounce) box frozen whipped topping, thawed
|Prep :||Cook : 12M||Ready in :|
- Bake the cake in 2 layers as directed on package. When cool, slice every layer in half of horizontally, making 4 layers. In a medium bowl, integrate the 2 cans of sweetened condensed milk with the fresh lemon juice. Reserve 1/2 of the mixture and set aside.
- Use half of lemon milk combination to place between layers. With the reserved mixture, lightly fold in the whipped topping, and use to frost the complete cake. Chill in a single day earlier than serving.
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