Double Lemon Streusel Cake Cake: 1 18.25-oz. pkg. lemon or vanilla cake mix (pudding in mix) 1/3 c. butter or margarine, softened 1/2 c. milk 2 eggs
Topping: 1 8-oz. pkg. cream cheese, softened 1/4 c. sugar 4 tsp lemon juice 1/2 tsp grated lemon peel 1/2 c. chopped nuts Heat oven to dg350. Generously grease and flour a 13- by 9-inch baking pan. In large bowl with mixer at low speed combine cake mix and butter until crumbly. Reserve 1 cup of crumb mixture for topping. To remaining crumb mixture add milk and eggs; beat 2 minutes at high speed. Pour batter into pan. In small bowl combine all topping ingredients except nuts. Beat until smooth. Drop topping mixture by teaspoonfuls onto cake batter. Carefully spread evenly to cover. In small bowl combine reserved dry cake mix and nuts. Sprinkle over topping mixture. Bake 30 to 40 minutes, or until top springs back when touched lightly in center. Cool completely. Store in refrigerator. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore To unsubscribe, reply using "remove me" as the subject.
