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Springtime Lemonade Cake

by Kara Kimbrough 

1 box Duncan Hines Lemon Supreme cake mix

1/2 of a 12-ounce can frozen lemonade concentrate  

1 can sweetened condensed milk

8 ounce container of Cool-Whip

Garnish: one lemon, thinly sliced


Prepare cake using ingredients according to package directions and bake in two 8-inch cake pans. Cool and cut each layer in half. 


For frosting, combine milk and Cool Whip; add lemonade (to taste) until the right consistency is achieved (some may be left over). Frost and stack each layer, then cover entire cake with remaining frosting. Garnish with sugared lemon slices. Refrigerate before serving.

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