1 pkg. Lemon cake mix
1 1/3 cup water
1/3 cup vegetable oil
1 pkg. dry lemonade mix (Wyler’s light)
2 16 oz. bag powdered sugar
1 cup Crisco
1. Preheat oven to 350 degrees. Grease 13x9 pan. Mix all ingredients with mixer on medium speed.
2. Bake 30-35 minutes or until toothpick comes out clean. Let cool.
4. Mix together until fluffy (use lemonade water) instead of milk. Cut cake in three layers. Frost each stack.
5. Frost all. Garnish with lemon & mint leaves. Best if refrigerated before serving.