Creamy Lemon Cake

Ingredients

• 0.5 cup knudsen cream sour
• 12 oz evaporated milk canned
• 0.5 cup kool-aid lemonade flavor sugar-sweetened drink mix divided
• 0.5 cup milk 
• 2 cups cool whip whipped topping thawed
• 1 pkg duncan hines classic decadent cake mix white (2-layer size)

Equipment

• oven
• blender

Directions

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