Sunday, July 24, 2011

Lemon Cake

Keep this cake in your refrigerator.  It tastes even better the next day.

1 white cake mix
1 cup oil
3 eggs
1 cup water
1 cup instant lemon pudding (made)

Bake at 350 for 30-45 minutes.  Let cool completely.

1 cup sweetened condensed milk
1 box instant lemon pudding (dry)
1 cup powdered sugar
1 8oz container cool whip
1 cup sour cream

Beat all the ingredients except the pudding.  Then add the pudding and mix well.  Put on top of cake and store in refrigerator.

No comments: