Creamy Lemon Cake

• 1 pkg. (2-layer size) white cake mix
• 1/2 cup KOOL-AID Lemonade Flavor Sugar-Sweetened Drink Mix, divided
• 1 can (12 oz.) evaporated milk
• 1/2 cup milk
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2 cups thawed COOL WHIP Whipped Topping

1. Prepare cake batter and bake as directed on package for 2 (9-inch) round cakes.
2. Cool 10 min.
3. ; remove to wire racks.
4. Cool completely.
5. Cut each cake layer horizontally into 2 layers; pierce with large fork at 1/2-inch intervals.
6. Reserve 1 tsp.
7. drink mix.
8. Blend milks, sour cream and remaining drink mix in blender.
9. Stack cake layers on plate, pouring 3/4 cup milk mixture over each cake before covering with next layer.
10. Refrigerate 1 hour.
11. Frost cake with COOL WHIP.
12. Sprinkle with reserved drink mix just before serving.
13. Keep refrigerated.

white cake, sugar, milk, milk, s

Taken from www.kraftrecipes.com/recipes/creamy-lemon-cake-115150.aspx (may not work)