1 pkg. Duncan Hines lemon supreme cake mix

FROSTING:

1 can (6 oz.) frozen lemonade concentrate, thawed
1 can (14 oz.) sweetened condensed milk
1 container (8 oz.) frozen whipped topping, thawed
3 drops yellow food coloring (optional)
Lemon slices, for garnish
Mint leaves, for garnish

Preheat oven to 350 degrees. Grease and flour 13 x 9 x 2 inch pan.

Prepare and bake cake following package directions. Cool in pan 15 minutes. Invert onto cooling rack. Cool completely. Split cake in half horizontally. Set aside.

For Frosting: Combine lemonade concentrate and sweetened condensed milk in medium bowl. Fold in whipped topping. Add food coloring, if desired. Blend well.

Place bottom layer of cut cake on serving plate. Spread 1/3 frosting on top. Place second cake layer on top of frosting. Frost sides and top with remaining frosting. Garnish with lemon slices and mint leaves. Refrigerate until ready to serve.

Tip: To cut cake evenly, measure cake with ruler. Divide into 2 equal layers. Mark with toothpicks. Cut through layer with large serrated knife using toothpicks as guide.