Shelly's Recipe

LEMON CURD ICEBOX CAKE

Category: Cakes from Cake Mixes

1 pkg plain lemon or yellow cake mix
1 1/3 cups water
1/3 cup lemon curd
1/3 cup vegetable oil
3 large eggs

Topping:
1 cup heavy whipping cream, chilled
1 tbsp confectioners sugar
2/3 cup, about, lemon curd, or the remainder of the 10-oz jar

Preheat the oven to 350. Lightly spray a 13x9 inch pan with cooking spray, and dust the pan with flour. Shake out the excess flour, and set the pan aside.

Place the cake ingredients in a large mixing bowl. Blend on low for 30 seconds. Increase the speed to medium and blend until the batter is thick and well combined, 1 1/2 minutes more. Pour the batter into the prepared pan and place the pan in the oven.

Bake the cake until the top has turned golden brown, and the cake tests done, 30 to 33 minutes. Remove the cake to a wire rack to cool, 25 minutes.

Place a clean large mixing bowl and electric mixer beaters in the refrigerator to chill.

When the cake has cooled, remove the bowl and beaters from the refrigerator. Beat the cream on high speed for 2 minutes, or until it is stiff. Fold in the sugar and the lemon curd. Turn this mixture on top of the cooled cake, and spread it out evenly with a rubber spatula. Cover the pan with plastic wrap and chill at least an hour before serving.