Shelly's Recipe

LEMON CREAM DESSERT CAKE

Category: Cakes

Cake:
1 pkg. lemon cake mix
1 cup water
1/3 cup vegetable oil
3 egg whites
2 tbsp grated lemon peel
3 egg yolks
3 tbsp lemon juice

Creamy Lemon Frosting:
1 cup sifted powdered sugar
8 oz cream cheese, softened
8 oz frozen whipped dessert topping,
1 (4 serving-size) instant lemon pudding mix
1 cup milk
1 tbsp grated lemon peel

Cake: Grease and flour a 10 inch fluted tube pan. In a large mixing bowl, beat cake mix, water, oil, and egg whites with an electric mixer on low speed, till moistened. Beat the mixture for 2 minutes on high speed. Stir in the lemon peel. Reserve 2 cups of the batter.

In a small mixing bowl, beat egg yolks on high speed for 2 minutes. Add reserved batter and lemon juice; beat till mixture is combined. Layer batters alternately in prepared pan, beginning and ending with yolkless batter. Swirl lightly to marble. Bake in a 350 for 45 minutes or until done. Cool for 15 minutes; remove from pan and cool completely.

Creamy Lemon Frosting: In a large mixing bowl, beat powdered sugar and cream cheese until smooth. Fold in whipped dessert topping. In a small bowl with electric mixer on low speed, beat instant lemon pudding mix and milk for 2 minutes; stir in 1 tbsp lemon peel. Fold the pudding into the cream cheese mixture.

To Assemble Cake: Cut cake horizontally into three layers. Spread the Creamy Lemon Frosting between layers. Frost entire cake with remaining frosting.