[CnD] PB POCKETS OF LEMON CAKE

Marilyn Pennington m51pennington at gmail.com
Fri Feb 8 13:11:59 EST 2019


PB POCKETS OF LEMON CAKE

 

TOPPING

1 Can,  Pillsbury Lemon Frosting

1 8 oz. Carton Cool Whip, thawed

CAKE

1 Pkg Pillsbury white cake mix

1 ¼ C. water

1/3 C. oil

4 Egg whites

1 Can, (15.7oz) lemon pie filling

Heat oven to 350 degrees. Prepare 13"x9" cake pan, grease and flour or spray

With Crisco No stick cooking spray. 

 

Prepare cake mix as directed on package,

using water, oil and egg whites. Spread batter in prepared pan. Drop pie
filling by heaping teaspoonfuls

evenly over the batter. Bake at 350 degrees for 30-40 minutes or until the

edges pull away from pan and top is golden brown. Allow cake to cool in pan
for 45

minutes

or until completely cooled. 

 

In a  medium bowl, combine frosting and cool whip and blend well. 

 

Spread over cooled cake. 

 

Best if served chilled. Store loosely covered

in refrigerator.

Yield: 16 servings.  Enjoy.

 

 

 



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