POCKETS OF LEMON CAKE
TOPPING
1 Can Pillsbury Lemon Frosting
1 8 oz. Carton Cool Whip, thawed
CAKE
1 Pkg Pillsbury white cake mix
1 ΒΌ C. water
1/3 C. oil
4 Egg whites
1 Can (15.7oz) lemon pie filling
Heat oven to 350 degrees. Prepare 13"x9" cake pan, grease and flour or spray
with
Crisco No stick cooking spray. Prepare cake mix as directed on package,
using water,
oil and egg whites. Spread batter in prepared pan. Drop pie filling by
heaping teaspoonfuls
evenly over the batter. Bake at 350 degrees for 30-40 minutes or until the
edges
pull away from pan and top is golden brown. Allow cake to cool in pan for 45
minutes
or until completely cooled. In medium bowl, combine frosting and cool whip
blend
well. Spread over cooled cake. Best if served chilled. Store loosely covered
in refrigerator.
Yield: 16 servings.
----- Original Message -----
From: "Marilyn" <[email protected]>
To: <[email protected]>
Cc: <[email protected]>
Sent: Sunday, August 29, 2010 2:34 PM
Subject: [CnD] Looking For A Recipe
Hello,
Months ago, I posted a recipe for a cake called Pockets of Lemon Cake. If
anyone has it, would they please post it?
Thank you in advance.
Marilyn
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
