Light & Luscious Lemon Cake

1 pkg. Duncan Hines Lemon Supreme Cake Mix

Frosting

1 6oz can frozen lemonade concentrate, thawed (or 1/2 of a 12 oz. can)
1 can Eagle Brand sweetened condensed milk
1 8 oz. container Cool Whip
3-5 drops yellow food coloring
Lemon slices for garnish

Preheat oven to 350 F. Grease and flour 13×9x2 inch pan.
Prepare and bake cake following package directions. Cool in pan 15 min. invert onto cooling rack. Cool completely. Split cake in half horizontally.

For Frosting
Combine lemonade concentrate and sweetened condensed milk in medium bowl. Add food coloring. Fold in cool whip. Blend well. Place bottom cake layer on serving plate. Spread one-third of frosting on top. place top cake layer on frosting. Frost sides and top with remaining frosting. Garnish with lemon slices and mint leaves. Refrigerate until ready to serve.

NOTE: This can be made in 2 9″ round pans. Split each layer and you have a 4 layer torte! It looks very pretty this way too.