Download this recipe.
CAKE:
1 package (1-lb 2.25-oz) pudding-included lemon cake mix *
1/3 cup margarine or butter, softened
1/2 cup milk
2 eggs
TOPPING:
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
4 teaspoons lemon juice
1/2 teaspoon grated lemon peels
1/2 cup chopped nuts
Heat oven to 350°F. Generously grease and flour 13 x 9-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 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°F. for 30 to 40 minutes or until top springs back when touched lightly in center. Cool completely. Store in refrigerator.
*TIP: Yellow cake mix can be substituted for the lemon cake mix.
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.
