Saturday, June 11, 2011

Fresh Lemon Cake

1 pkg. (2-layer size) lemon cake mix
2 pkg. (3.4 oz. each) lemon Instant Pudding
1-1/2 cups cold milk
1 tub (8 oz.) whipped cream
PREPARE and bake cake mix as directed on package for 2 (8- or 9-inch) round cake layers. Cool completely.
BEAT pudding mixes and milk with whisk 2 min. Immediately spread over tops of cake layers.
STACK cake layers. Frost with whipped cream. Keep refrigerated.

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