Easy Lemon Cake

• 1 (18 1/4 ounce) package lemon cake mix
• 3 eggs (or as called for by your cake mix)
• 13 cup oil (or as called for by your cake mix)
• 1 13 cups water (or as called for by your cake mix)
• 2 (3 1/2 ounce) packages instant lemon pudding
• 1 12 cups milk
• 1 (8 ounce) container whipped topping

1. Prepare and bake cake mix as directed for 2 8- or 9-inch round cake layers.
2. Cool completely.
3. Beat pudding mixes and milk with whisk for 2 minutes.
4. Immediately spread over tops of cake layers.
5. Stack cake layers.
6. Frost with whipped toppin.
7. Keep refrigerated.

lemon cake, eggs, oil, water, lemon pudding, milk

Taken from www.food.com/recipe/easy-lemon-cake-364074 (may not work)