| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Cakes |
15 |
Servings |
INGREDIENTS
| 1 |
pk |
Lemon cake mix; pudding included |
| 1/3 |
c |
Margarine; softened |
| 1/2 |
c |
Milk |
| 2 |
|
Eggs |
| 1 |
pk |
Cream cheese (8 oz); softened |
| 1/4 |
c |
Sugar |
| 4 |
ts |
Lemon juice |
| 1/2 |
ts |
Lemon peel; grated |
| 1/2 |
c |
Chopped nuts; Optional |
INSTRUCTIONS
CAKE
TOPPING
From: "Tracie Radtke" <tracie_host@email.msn.com>
Heat oven to 350 degrees. Generously grease and flour 13x9 inch pan. In
large bowl, combine cake mix and margarine at low speed 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 greased and
floured pan. In a 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 1 cup
crumb mixture and nuts. Sprinkle over topping mixture. Bake at 350 for 30
to 40 minutes or until top springs back when touched lightly in center.
Cool completely. Store in refrigerator.
Recipe by: Pillsbury: Best of the Bake-Off Cookbook
Posted to recipelu-digest by jeryder@juno.com on Mar 10, 1998
A Message from our Provider:
“REMEMBER! Only _you_ can prevent forever fires!”