Title: Lemon-Cream Dessert Cake
Categories: Cake Dessert Midwest Frosting
Yield: 12 Servings

	1	Pkg(2-Layer) Regular Lemon
:		Cake Mix
	1 c	Water
1	/3 c	Cooking Oil
	3	Egg Whites
	2 T	B Lemon Peel -- Finely
:		Shredded
	3	Egg Yolks
	3 T	B Lemon Juice
:		Creamy Lemon Frosting --
:		Recipe Follows

1. 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 mins on high speed. Stir in the lemon peel. Reserve 2 cups of the batter. 2. In a small mixing bowl, beat egg yolks on high speed for 2 mins. Add reserved batter and lemon juice; beat till mixture is combined. 3. Layer batters alternately in prepared pan, beginning and ending with yolkless batter. Swirl lightly to marble. Bake in a 350 F oven for 45 mins or till done. Cool 15 mins; remove from pan and cool completely. 4. Prepare Creamy Lemon Frosting. 5. To assemble cake. cut cake horizontally into 3 layers. Spread the Creamy Lemon Frosting between layers. Frost entire cake with remaining frosting. Makes 12 servings.

CREAMY LEMON FROSTING: In a large mixing bowl, beat 1 cup sifted powdered sugar and one 8-oz package cream cheese (softened) till smooth. Fold in one 8-oz container of frozen whipped dessert topping, thawed. In a small bowl, beat one 4-serving-size package instant lemon pudding mix and 1 cup milk for 2 mins with an electric mixer on low speed; stir in 1 Tbs finely shredded lemon peel. Fold the pudding into the cream cheese mixture.

Diana Breedlove of Ashtabula, Ohio, starts with a cake mix to make this light and citrusy creation that's layered with a lemony cream cheese frosting.

Recipe By : Midwest Living - August 1996

From: Mary Riemerman Date: 11-20-97 (08:39) The Pine Tree Bbs (222) Cooking(F)

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