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    Double Lemon Twist Cake


    Source of Recipe


    Aunt Saunny

    1 (18.25 ounce) box lemon cake mix
    1 (12 ounce) carton frozen whipped topping, thawed
    1 (14 ounce) can sweetened condensed milk
    6 ounces frozen lemonade concentrate

    Prepare and bake cake mix according to package directions, using a 9
    x 13 x 2-inch baking dish. Cool completely.

    Mix thawed whipped topping with sweetened condensed milk. Add
    lemonade concentrate and blend well. Pour over cooled baked cake.
    Cover and refrigerate until serving time.

    Cut into squares to serve.

    Yield: 15 to 18 squares
 

 

 

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