| 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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