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Categories:Viewed: 45 - Published at: 2 years ago
Ingredients
- 1 (18 1/4 ounce) package lemon cake mix
- 3 eggs (or as called for by your cake mix)
- 13 cup oil (or as called for by your cake mix)
- 1 13 cups water (or as called for by your cake mix)
- 2 (3 1/2 ounce) packages instant lemon pudding
- 1 12 cups cold milk
- 8 ounces whipped topping, thawed
Method
- Prepare cake mix as directed on package for 2 (9 in.)
- round cake layers.
- Cool completely.
- Beat pudding mixes and milk with wire whisk 2 minute Immediately spread over tops of cakes layers.
- Stack cake layers.
- Frost with whipped topping.
- Refrigerated.
- Variation: add lemon zest and juice to cake mix and pudding.
- Top with lemon slices dipped in sugar.
