LEMON ICE-BOX CAKE II
This easy, luscious cake is actually better made a day or two in advance. Store in refrigerator until ready to serve.
Provided by prissycat
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 12
Number Of Ingredients 4
Steps:
- Bake the cake in 2 layers as directed on package. When cool, 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 whipped topping, and use to frost the entire cake. Chill overnight before serving.
Nutrition Facts : Calories 482.7 calories, Carbohydrate 74.4 g, Cholesterol 33.3 mg, Fat 17.9 g, Fiber 0.4 g, Protein 8.1 g, SaturatedFat 11.5 g, Sodium 398.4 mg, Sugar 61 g
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