Recipes Made with Cake Mixes
Lemon Icebox Cake
If you like lemon, this is the cake for you.
Ingredients
- 1 (18.25 ounce) box lemon cake mix*
- 2 (14 ounce) cans sweetened condensed milk
- 1/2 cup FRESH LEMON JUICE
- 12 ounces Cool Whip
Instructions
- Bake the cake in 2 layers as directed on box. When cake is cooled, slice each layer in half horizontally making 4 layers.
- In a medium bowl combine the 2 cans of sweetened condensed milk with the FRESH LEMON JUICE. Reserve half of the mixture and set aside.
- Use half of lemon milk mixture to put between layers. With the reserved mixture, gently fold in the Cool Whip and frost the entire cake.
- Chill overnight before serving.
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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.
Shared with recipegoldmine.com by Byron Tindle, Bessemer, Alabama.