Lemon Cake

From: Kraft Food & Family magazine


Ingredients:
1 package lemon cake mix
2 packages Jell-O lemon instant pudding
1 1/2 cups cold milk
1 tub (8 oz) cool whip

Prepare and bake cake mix as directed on package for 2 round cake layers (either 8 or 9 inch). Cool completely. Beat pudding mixes and milk with whisk for 2 minutes. Immediately spread over tops of cake layers. Stack cake layers. Frost with cool whip. Keep refrigerated.

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up!! You can't get any easier than this, and this cake was delicious! Definitely recommend it!!