LEMON ICE-BOX CAKE

By cecelia26_

Ingredients

• 1 package lemon cake mix
• 1 cup water
• 4 eggs
• 1/2 cup oil
• 2 (14 ounce)cans Eagle Brand
• 4 tablespoons fresh lemon juice
• 1 (8 ounce) container Cool Whip

Preparation

Step 1

Cake:
Preheat oven to 350 degrees. Combine cake mix, water, eggs, and oil. With electric mixer, beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Pour batter into greased and floured 9 x 13" cake pan. Bake for 30 minutes or until toothpick inserted in center comes out clean. Cool.

Frosting:
Combine 1 can Eagle Brand with 2 tablespoons of lemon juice. Poke holes in cake with fork. Pour over cake. Combine the other can of Eagle Brand with remaining 2 tablespoons of lemon juice and Cool Whip. Frost cake. Refrigerate overnight. This cake is actually better made a day or two in advance. Refrigerate until ready to serve.

If using dark cake pan such as a non stick, lower oven temperature to 325 degrees. Bake for approximately 35 minutes.