Lemon Ice Box Cake
photo by msw2357
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
12
ingredients
- 1 (18 1/4 ounce) Duncan Hines lemon supreme cake mix
- 1 1⁄3 cups water
- 1⁄3 cup vegetable oil
- 3 large eggs
- 2 (14 ounce) cans sweetened condensed milk
- 3⁄4 cup lemon juice
- 1 (8 ounce) whipped topping
directions
- Preheat the oven to 350°F.
- Grease and flour 2 (8 or 9 inch) round cake pans.
- Prepare cake by mixing together eggs, water, and oil with electric mixer.
- Place batter in pans and bake 28-30 minutes.
- Allow cake to cool 15 minutes then "flip" cakes out of the pans.
- Allow cake to cool completely.
- In a large bowl, blend together, the lemon juice and 2 cans of condensed milk until thick and smooth.
- Reserve 1/2 of this mixture (about 1 1/2 c) to be used later.
- Place the remaining mixture between the cake layer
- With the remaining mixture, combine it with the whipped topping- this is to be used as frosting.
- Place both the cake and the frosting in the refrigerator about 30 minutes, this make the frosting easier to work with.
- Frost cake with frosting and place back into frig - this cakes is even better if kept in the frig overnight.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I made this for Thanksgiving dinner, because DH does't care for pumpin and hates sweet potatoes. This cake was loved by everybody, most agreeing that, while it looks like cake, it tastes like lemon merangue pie. Very easy to make. The hardest part was keeping everybody out of it until the next day, when it had rested in the fridge for a day. Easy to make, this is a wonderful make-ahead dessert. Thanks for the great post, Bichonlady! We will enjoy this often!
RECIPE SUBMITTED BY
Mom of 2 wonderful little girls who like to help in the kitchen! I began my love of cooking at the age of 11 and my love of food at birth. I keep busy with my girls and of course our bichon frise named Popcorn!