Blue Ribbon Lemonade Cake

1. 1

   Bake the lemon supreme cake as directed on the box for a round 2-layer cake. When cool, cut both layers in half (I chill my cakes so they cut easier).

2. 2

   Icing:

3. 3

   Mix together sweetened condensed milk, lemonade and Cool Whip. Ice between each layer of the cake (you won't use all the icing) and re-chill the cake for about 30 minutes. With the remaining icing, coat the cake and place it back in the refrigerator. Cake has to remain chilled. I garnish it with slices of lemon.

4. 4

   This cake is best made the day before so the icing has a chance to soak into the cake.

* Per serving · 4 servings · Values may vary.

No additional tips available.