Double Lemon Twist Cake

Yield: 15 to 18 squares

Ingredients

1 (18.25 ounce) box lemon cake mix*
1 (12 ounce) carton frozen whipped topping, thawed
1 (14 ounce) can sweetened condensed milk
6 ounces frozen lemonade concentrate

Instructions

Prepare and bake cake mix according to package directions, using a 9 x 13 x 2-inch baking dish.
Cool completely.
Mix thawed whipped topping with sweetened condensed milk.
Add lemonade concentrate and blend well. Pour over cooled baked cake.
Cover and refrigerate until serving time.
Cut into squares to serve.
Refrigerate leftovers.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Attribution

Posted by Chyrel at Recipe Goldmine 4/27/02 6:17:35 pm.