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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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This easy, impressive cake is sweet, tangy and moist! It can be made a day in advance as well! I think it was from one of the little soft cover cookbooks...but I'm not sure, I've had this recipe a long time. Ingredients:
cake |
white cake mix, with pudding |
1 1/4 c water |
1/4 c oil |
3 egg whites |
filling |
1 can lemon pie filling (15.75 oz) |
topping |
1 (16oz) container of lemon crème frosting or any lemon frosting |
1 (8oz) cool whip, thawed |
alternate topping |
if you can't find the lemon frosting (which i can't anymore), use vanilla frosting and some of the lemon pie filling (there should be some left) with the cool whip....it works great |
Directions:
1. 350 oven
2. 13x9 pan, greased, floured
3. Prepare cake as directed on package using egg whites, oil and water
4. Spread in pan
5. Drop pie filling by heaping tablespoons evenly onto batter
6. Bake 30 to 40 mins or until cake starts to pull away from pan
7. Cool completely
8. In medium bowl, combine frosting and cool whip, blend well, spread on cake
9. Cover and refrigerate
10. May be made 1 day in advance
11. 16 servings
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