Desserts

Creamy Lemon Cake

photo by:kraft

I made this cake for a 4th of July get together. Everyone raved about how good it was. It was a very moist cake with just the right amount of lemon flavor.

posted by

kknwallyg

on 7/5/2011

time

prep:

20 min

total:

2 hr 25 min

servings

total:

12 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

pkg. (2-layer size) white cake mix

1/2

cup KOOL-AID Lemonade Flavor Sugar-Sweetened Soft Drink Mix, divided

can (12 oz.) evaporated milk

1/2

cup milk

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

cups thawed COOL WHIP Whipped Topping

Make It

step 1

PREPARE cake batter and bake as directed on package for 2 (9-inch) round cakes. Cool 10 min.; remove to wire racks. Cool completely.

step 2

RESERVE 1 tsp. drink mix. Blend milks, sour cream and remaining drink mix in blender until blended. Cut each cake layer horizontally into 2 layers. Place 1 cake layer on plate; pierce with large fork at 1/2-inch intervals.

step 3

POUR 3/4 cup milk mixture over cake layer on plate. Repeat with remaining cake layers and milk mixture, stacking cake layers before piercing and topping with milk. Refrigerate 1 hour.

Kraft Kitchens Tips

Size-Wise

Sweets can be part of a balanced diet but remember to keep tabs on portions.

How to Add Milk Mixture Without a Mess

Pour milk mixture into clean plastic bottle with squirt tip. Insert tip of bottle into holes in cake before squeezing milk mixture into holes.

Variation

Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool completely. Do not remove cake from pan. Pierce cake as directed; pour milk mixture over cake. Refrigerate 1 hour. Frost with COOL WHIP, then sprinkle with reserved drink mix.