1 package lemon cake mix (pudding in the mix is richer)
2 (8-ounce) containers lemon yogurt (blended type if possible)
1 (8-ounce) container of Cool Whip (thawed)
Bake cake in any form you wish (I make 2 9" layers).
Let cake cool completely on wire rack. Fold yogurt into thawed Cool Whip.
Frost generously and use tines of fork to form wavy lines. Refrigerate if not serving right away.