Cold Lemon Cake - cooking recipe

Ingredients

1 box Duncan Hines lemon cake mix, according to directions (make 4 layers or 2 split)
1 box lemon Jell-O pudding and pie filling (not instant)
1 1/4 c. water
1 c. sugar
2 egg yolks
1 stick butter
1/4 c. lemon juice
1 carton whipping cream, whipped

Preparation

Mix pudding with water.
Mix sugar with egg yolks.
Add sugar and egg yolks to pudding and water.
Cook until thick.
Add butter and lemon juice. Let cool well.
Fold whipped cream into pudding mixture.
Use as filling and icing.
Place cake in refrigerator to get cold and pudding to jell.
Serve cold.