Ingredientes para Kristi's Lemon Ice Box Cake
- 1 box Lemon Cake Mix
- 2 large Eggs
- Amount of Water as per cake mix instructions
- 1/3 cup Vegetable Oil
- Instant Lemon Pudding Mix
- 8 ounces (2 cups) Cool Whip
- 1 (12-ounce) can thawed Frozen Lemonade concentrate
- 1 (14-ounce) can Sweetened Condensed Milk
- Flour (for dusting pans)
- about 1 tablespoon Lemon Zest
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Cómo preparar Kristi's Lemon Ice Box Cake
- Preheat oven to the temperature specified on your chosen cake mix box.
- Prepare the cake batter according to the cake mix instructions, using the specified amount of water, 2 large eggs, and 1/3 cup vegetable oil.
- Grease and flour two 9-inch round cake pans.
- Divide the batter evenly between the prepared pans.
- Bake according to the cake mix instructions (usually 25-30 minutes).
- Let the cakes cool completely in the pans before inverting them onto wire racks.
- Once cooled, use a serrated knife to carefully slice each cake layer in half horizontally, creating four layers total.
- In a medium bowl, whisk together 1 (12-ounce) can of thawed frozen lemonade concentrate and 1 (14-ounce) can of sweetened condensed milk until smooth.
- Gently fold in 8 ounces (2 cups) of whipped topping (Cool Whip or similar) until just combined.
- Place one cake layer on a serving plate. Spread a generous layer of the lemonade icing over the cake layer. Repeat with the remaining cake layers and icing, ending with a layer of icing on top.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cake to set.
- Before serving, garnish the top of the cake with lemon zest (about 1 tablespoon), which has been peeled and curled using a vegetable peeler or zester.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
249g
Fat
71g
Carbs
29g
