Lemon Cooler Cake
Because this cake is best when flavors are allowed to combine during chilling, this is a fantastic choice to prepare ahead of time.
INGREDIENTS | SERVES 8
- 1 18.25-ounce box lemon cake mix plus ingredients called for on box
- 2 14-ounce cans sweetened condensed milk
- ½ cup freshly squeezed lemon juice
- 1 16-ounce tub frozen whipped topping
Preheat oven according to cake mix instructions. Grease and flour two layer cake pans. Set aside.
Mix cake according to instructions for two-layer cake. Remove from oven and allow to cool completely.
Lay cooled cake layer on a clean, flat surface. Mark the middle of the cake layer with toothpicks. With toothpicks as your guide, slice cake horizontally, using a few slow, even strokes of a serrated knife. Carefully remove top layer to a clean, flat surface. Repeat this process with the second layer to create four layers total.
Combine condensed milk and lemon juice. Reserve half of the mixture. Spread one-third of the remaining mixture on one layer; top with another layer and repeat. Do not spread mixture on top of fourth layer.
Combine remaining mixture with whipped topping to create frosting. Frost cake. Chill 24 hours before serving.
