Title: Lemon Cream Cheese Cake
Categories: Dessert
Yield: 12 Servings

18 1/2	oz	Lemon cake mix/pudding
1/2	c	Margarine, softened
3/4	c	Milk
2	lg	Eggs
8	oz	Cream cheese, softened
1/4	c	Sugar
1	tb	Lemon juice
1	ts	Grated lemon rind
1/2	c	Chopped pecans

Cut margarine into cake mix until mixture is crumbly. Set aside one cup of these crumbs for topping.

Add milk and eggs to the remaining crumb mixture, beat two minutes with an electric mixer.

Pour into a greased 9 x 13 x 2 inch cake pan, set aside.

Combine cream cheese and next three ingredients; beat until smooth. Drop by teaspoons onto cake batter.

Add nuts to reserved crumb mixture and sprinkle over batter.

Bake in preheated 350 degree for 35 or 40 minutes.

Alumni Cookbook

++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia Md. ++

From: Gail Shipp Date: 09-13-98 (07:27) Doc's Place Bbs Online. (253) Cooking

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