Lemon Dream Cream Cake

• 1 box (18.25 Oz. Box) Duncan Hines Lemon Cake Mix Prepared
• 3 whole Eggs, Or As Directed On Cake Mix Box
• 1/3 cups Oil, Or As Directed On Cake Mix Box
• 1-1/3 cup Water, Or As Directed On Cake Mix Box
• 3/4 cups Duncan Hines Lemon Frosting
• 3 Tablespoons Sugar
• 2 pints Heavy Whipping Cream, Divided
• 1 can (12 Oz. Can) Evaporated Milk
• 1 can (14 Oz. Can) Sweetened Condensed Milk

1. Prepare cake according to box directions, using the eggs, oil, and water. Set aside to cool.
2. Flip the cooled cake out onto a serving platter. The platter should preferably have turned up edges to help trap liquid.
3. Using a fork, make multiple punctures all over the surface of the cake, including along the tops of the edges.
4. Mix the evaporated milk, sweetened condensed milk, and 1/4 cup heavy whipping cream in a pitcher or measuring cup with a pouring spout.
5. Pour entire contents of milk and cream mixture evenly over the surface of the cake, making sure to soak the edges as well as the center. Set the cake in the fridge to chill and set.
6. Prepare whipped topping by mixing the remainder of the heavy whipping cream (1 and 3/4 pints) with the sugar and lemon frosting. Whip in a stand mixer on low/medium speed for 2 minutes until thick. Switch speed setting to high and whip until light and fluffy.
7. Spread whipped lemon topping on the cake and serve immediately or set in the fridge to chill. Garnish with halved lemon slices.
8. Enjoy!

duncan, eggs, oil, water, duncan, sugar, pints heavy whipping cream, milk, milk

Taken from tastykitchen.com/recipes/desserts/lemon-dream-cream-cake/ (may not work)