Light & Luscious Lemon Cake

Prepare 1 package Duncan Hines lemon supreme cake mix in a 13x9" pan as per package directions. Cool in pan 15 minutes, remove to rack to cool completely. Split cake in half horizontally. (Tracy's note: I see no reason why this cake couldn't be baked & prepared as 2 round layers, if you wish.)

Frosting:

1 (6oz.) can frozen lemonade concentrate, thawed

1 (14oz.) can sweetened condensed milk

1 (8oz.) container frozen whipped topping, thawed

3 drops yellow food coloring (optional)

Lemon slices & mint leaves for garnish

Combine lemonade & milk in a medium bowl. Fold in whipped topping. Add food coloring, if desired; blend well.

Place bottom layer of cake on serving plate. Spread one-third of the frosting on top. Place second layer on top of frosting. Spread remaining frosting over sides & top of cake. Garnish with lemon slices & mint if desired. Refrigerate till ready to serve. Yield: 12 to 16 servings.

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