This luscious lemon cake fits the occasion every time
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 cold milk
8 ounces whipped topping, thawed
Directions:
1. Prepare cake mix as directed on package for 2 (9 in.) round cake layers. Cool completely. 2. Beat pudding mixes and milk with wire whisk 2 minute Immediately spread over tops of cakes layers. 3. Stack cake layers. Frost with whipped topping. Refrigerated. 4. Variation: add lemon zest and juice to cake mix and pudding. Top with lemon slices dipped in sugar.
