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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 16 |
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This recipe was in food & family, the free Kraft magazine. It looks great, and I wanted to save it here for later. Ingredients:
1 (18 1/4 ounce) package lemon cake mix |
3 eggs (or as called for by your cake mix) |
1/3 cup oil (or as called for by your cake mix) |
1 1/3 cups water (or as called for by your cake mix) |
2 (3 1/2 ounce) packages instant lemon pudding |
1 1/2 cups milk |
1 (8 ounce) container whipped topping |
Directions:
1. Prepare and bake cake mix as directed for 2 8- or 9-inch round cake layers.
2. Cool completely.
3. Beat pudding mixes and milk with whisk for 2 minutes.
4. Immediately spread over tops of cake layers.
5. Stack cake layers.
6. Frost with whipped toppin.
7. Keep refrigerated.
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