|
Enjoy this recipe from Mom's Go-To Recipes.
Submitted by: Carol Miller from Gordon, TX
18-1/2 oz. pkg. lemon cake mix
4 eggs, beaten
zest of 1 lemon
15-3/4 oz. can lemon pie filling
Optional: thin lemon slices
Frosting:
3-oz. pkg. cream cheese, softened
1/2 c. butter, softened
juice of 1 lemon
2 to 2-1/2 c. powdered sugar
In a large bowl, beat dry cake mix and eggs with an electric mixer on medium speed until well blended. Stir in lemon zest; fold in pie filling. Spread batter in a greased 15"x10" jelly-roll pan. Bake at 350 degrees for 18 to 20 minutes, until a toothpick inserted near the center comes out clean. Set pan on a wire rack; cool. Prepare Frosting: In a bowl, beat cream cheese, butter, lemon juice and powdered sugar until smooth. Beat in enough powdered sugar to make a spreadable consistency. Spread cooled cake with Frosting. Garnish squares of cake with lemon slices, if desired. Makes 20 to 30 servings. | |
|
|
In a large bowl, beat dry cake mix and eggs with an electric mixer on medium speed until well blended. Stir in lemon zest; fold in pie filling. Spread batter in a greased 15"x10" jelly-roll pan. Bake at 350 degrees for 18 to 20 minutes, until a toothpick inserted near the center comes out clean. Set pan on a wire rack; cool. Prepare Frosting: In a bowl, beat cream cheese, butter, lemon juice and powdered sugar until smooth. Beat in enough powdered sugar to make a spreadable consistency. Spread cooled cake with Frosting. Garnish squares of cake with lemon slices, if desired. Makes 20 to 30 servings. |
|
|