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Pockets-Of-Lemon Cake by Vernalisa

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  • Pockets-Of-Lemon Cake by Vernalisa

    Posted April 10, 2006 05:49 PM

    Pockets-Of-Lemon Cake

    For The Cake:

    1 pkg (18.25 oz) Moist Supreme White Cake Mix
    1 1/4 cups water
    1/3 cup vegetable oil
    4 egg whites
    1 can (15.75 oz) lemon pie filling

    For The Topping:

    1 can (16 oz) creamy supreme lemon frosting
    1 containers (8 oz) frozen whipped topping, thawed

    Preheat oven to 350 F. Grease and flour a 13 x 9 inch baking dish. Prepare the cake mix as directed on the package, using the water, oil, and egg whites. Spread batter into the prepared baking dish. Drop the pie filling by heaping teaspoonfuls evenly onto the batter. Bake for 30 to 40 minutes or until the edges pull away from the pan and the top is golden brown. Allow the cake to cool in the pan for 45 minutes or until it is completely cooled. In a medium bowl, combine the frosting and the whipped topping. Blend well. Spread over the cooled cake. Serve well chilled. Store loosely covered in the refrigerator.

    Yield: 16 servings