Refreshing Lemon Icebox Cake

Ingredients

1 box Duncan Hines French Vanilla cake mix

3 large eggs

1 1/3 c Sprite or 7-up

1/3 c vegetable oil

FILLING

1 can(s) Eagle Brand condensed milk

1/2 c fresh lemon juice

ICING

16 oz Cool Whip

2 can(s) Eagle Brand condensed milk

1 c fresh lemon juice

Directions 

Preheat oven to 350. Spray and flour 2-9 inch cake pans.

Mix cake mix and eggs (slightly beaten), stir in oil, mix in Sprite or 7-up until blended. 

Beat about a minute more. Pour into greased and floured pans.

Cook about 25 minutes or until toothpick comes out clean... DO NOT OVERCOOK.

Let cake cool and slice each half into two layers. This will make 4 layers. 

To make the filling, combine condensed milk and lemon juice. 

Put filling between layers, not to let filling seep onto sides. 

Take each cake piece and place it on top of the of the filling. 

You should now have 2 complete layers. 

To make the icing, mix condensed milk and lemon juice together then fold into Cool Whip. 

Place a bit of the Icing between the 2 layers. 

Stack the cake and then ice the rest of the cake. 

Put a dollop of any leftover icing on each slice of cake.