Lemon Cream Cake

Ingredients:
- Pudding-recipe lemon cake mix
- 2 (14 oz.) sweetened condensed milk
- 2/3 c. lemon juice
- 8 oz. whipped topping

Directions:
- Prepare and bake cake mix using the package directions for two eight inch cake pans.
- Cool as directed.
- Mix half the condensed milk and half the lemon juice in a bowl.
- Spread between the cake layers.
- Mix the remaining condensed milk, remaining lemon juice and the whipped topping in a bowl.
- Spread over the top and side of the cake.
- Chill until serving time.