Kathy Adams Phillips Lemon Icebox Cake
Ingredients
- 1 box lemon cake mix
- 1 cup buttermilk
- ½ cup oil
- 3 eggs
Filling
- 1 small box lemon pudding
- 1 cup heavy cream
- ⅔ cup whipped topping
Topping
- 1 large tub whipped topping
Instructions
- Preheat oven to 350℉.
- Butter and flour three 9 inch cake pans.
- Prepare cake according to package instructions substituting water for buttermilk.
- Cool cake completely before going to the next steps.
- Mix all filling ingredients together.
- Top two cake layers with filling.
- Frost with whipped topping.
- Chill for at least 2 hours before serving.
