Norma baked a wonderful lemon ice box cake for our Girls of Summer birthday party on Saturday. It was refreshing and perfect for a hot muggy day.
“This easy, luscious cake is actually better if made a day or two in advance,” said Norma. “Store in the refrigerator until ready to serve.”
I might add that it was one of the tallest birthday cakes I’ve ever seen”!
Here’s how you do it:
1 Box Lemon Cake Mix
1/2 cup fresh lemon Juice
2 cans sweetened condensed milk
1 large (16 oz.) container of Cool Whip
Bake the cake in 2 layers as directed on cake mix package. When cool, slice each layer in half horizontally, making 4 layers. While the cake is cooling, in a medium bowl, combine the 2 cans of sweetened condensed milk with the fresh lemon juice. Add the Cool whip and mix well. Refrigerate for 30 minutes.
Spread the lemon mixture between each cake layer and with the remaining mixture frost the entire cake. Chill overnight or several days in the refrigerator.
***To make a cake with more layers, bake another cake mix and add another can of sweetened condensed milk to the lemon mixture with an additional 1/4 cup of lemon juice.
Editor’s note: I’m thinking of mixing up a batch of the frosting and having that all by itself!