| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | pk | (18oz) lemon cake mix |
| 1 | pk | (3.5oz) lemon pudding mix |
| 3 | lg | Eggs |
| 3/4 | c | Crisco oil |
| 1 | c | 7 Up |
| 1 | ts | Lemon extract |
| 1 | pk | (3.5 oz) instant lemon pudding mix |
| 1 1/4 | c | Cold milk |
| 1/2 | Container; (8 oz) Cool Whip |
INSTRUCTIONS
FROSTING Beat all at medium speed 2 minutes. Bake at 350 degrees for 30-40 minutes in a 9x13" pan, until tests done with a toothpick. Can be made in a bundt pan, adjust time accordingly. Frosting: Mix pudding with cold milk, beating until smooth, then fold in Cool Wip. Makes 12 servings Refrigerate leftovers. I make this cake in a 9x13" pan with a metal lid. This is a very moist, delicous cake. Note: Don't have a lemon cake, use a white cake with a box of lemon jello, and a box of instant vanilla pudding mix, and proceed with cake, and for frosting use another box of lemon jello, and instant pudding. I have made this cake with sugar-free instant puddings and diet soda pop and not been disappointed. My mother was a diabetic and this way she could enjoy it also. Posted to TNT Recipes Digest by Goldi <gemini@mcione.com> on Mar 15, 1998
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