Lemon Sheet Cake - cooking recipe

Ingredients

Cake Base
1 (18 1/4 ounce) box duncan hines moist deluxe lemon supreme cake mix
4 eggs
1 (22 ounce) can lemon pie filling
Frosting
3 ounces softened cream cheese
1/2 cup butter or 1/2 cup margarine, softened
2 1/2 cups confectioners' sugar
1 1/2 teaspoons vanilla extract

Preparation

Preheat oven to 350 degrees.
In a large mixing bowl, add the 4 eggs; beat for at least 30 seconds.
Add the lemon cake mix, mix until incorporated.
Add the can of lemon pie filling; mix until blended well.
Spread into a greased 15x10x1-inch baking pan.
Bake for 20 minutes.
Cool before frosting.
In a small mixing bowl, beat cream cheese, butter and confectioners' sugar until smooth (do not add milk).
Stir in vanilla extract.
Spread over cake; then refrigerate until frosting hardens up abit.
Note: This recipe originally calls for (16 oz.) of a canned \r\nlemon pie filling, but I used a (22 oz.) can for the recipe.