1 box lemon cake mix
1 16-ounce tub of CoolWhip (lite, fat-free, or regular)
3 6-ounce lemon yogurts
Prepare lemon cake mix as directed on box. (I used the lower-fat version with the applesauce in place of oil.) Bake in two 8- or 9-inch rounds. Let cool. When cooled, cut each cake in half so that you have four skinny, round layers. Put them in the freezer for about 1-2 hours.
Fold the yogurts into the CoolWhip and use as icing for the cakes. After iced, put back in the freezer and chill overnight.
Remove from freezer about 15 minutes to allow the cake to thaw slightly so you can slice it.
Note: Obviously the sky's the limit with the permutations for this cake. I happened to like lemon so that's why I did this, but I'm sure you can find a bunch of other combinations that would be equally awesome.
As inspired from this.
1 comment:
Oh, I'm so glad you made this. We've never strayed from our chocolate/cherry cake, so this is great to see something new. Thanks for sharing.
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