Patsy's Lemon Cream Cake

1 (2-layer) package pudding-recipe lemon cake mix
2 (14 oz) cans sweetened condensed milk
2/3 cup lemon juice
8 oz whipped topping

Prepare and bake the cake using the package directions for two 8-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 whipping topping in a bowl. Spread over the top and side of the cake. Chill until serving time. Yield: 12 servings. (Cake is even better the second day.)