>2 minutes, scraping bowl occasionally (batter will be lumpy). Stir in lemon
For the cake: Preheat oven to 350 degrees and grease 2 (9 inch
about 1 minute.
Stir lemon cake mix into the butter to
Prepare batter of a 2 layer yellow cake mix according to package directions.
Pour batter into greased 9 x 13-inch pan. Cover batter with the chopped rhubarb.
Sprinkle sugar on top. Pour whipping cream over ingredients in pan.
Bake at 350\u00b0 for 50 to 60 minutes.
The cream and rhubarb will sink to the bottom, forming a lush custard.
Store in refrigerator.
Serve warm or cold.
ou will have six cake layers.
LEMON FROSTING: Beat cream cheese
o 16 oz cake recipes together in
making the Cake:
Preheat the
o 325 degrees.
Combine cake mix, lemon flavoring, orange concentrate, sugar
o package directions for 2 layer cake.
For fillings, divide whipped
Beat lemon jello, eggs and water 2 minutes.
Add lemon cake mix and cooking oil.
Beat 2 minutes.
Bake in 9 x 13-inch pan. Ten minutes before cake is done, mix powdered sugar and lemon juice.
Remove cake from oven and place on cooling rack in pan. Use fork and make holes halfway through cake.
Do entire top of cake this way.
Then pour lemon juice mixture on top of cake into the holes and along the edges of the pan.
Bake at 350\u00b0 for 35 minutes.
Serves 12 to 15.
d flour four 9 inch cake pans. Preheat oven to 325
tir in the vanilla and lemon juice. Beat in the flour
Bake a 2 layer chocolate cake.
Split each layer horizontally when completely cool.
ello. Mix in lemon cake mix and beat for 2 minutes.
Bake
In large bowl, add the lemon cake mix, eggs, lemon Jell-O, oil and water, mixing thoroughly. Pour into a 13 x 9 x 2-inch baking pan. Bake in preheated 350\u00b0 oven for 35 minutes. Remove from oven. Pierce with fork all over top of cake. Combine powdered sugar and lemon juice. Pour all over top of cake while hot. The longer this cake stands, the better it tastes.
Mix white cake by package instructions and cool completely. Cut each layer in half horizontally, making 4 layers. Make filling by combining sour cream, coconut and sugar. Mix well and pour filling between each layer. Frost cake completely with whipped topping. Reserve a little coconut to sprinkle on top for decoration. Place in a sealed container in refrigerator for several days before serving.
side.
Mix the lemon instant pudding and 2 cups of milk
Bake a Lemon Cake mix (Betty Crocker) according to package directions. Use a greased and floured 9x13 inch pan.
Ten minutes after removing from the oven, poke holes all over the cake with the handle of a wooden spoon.
Pour crushed pineapple with juice over the cake in the pan.
Fold 1 package lemon instant pudding into 1 1/2 cups milk.
Fold this into 1 small carton Cool Whip.
Spread over cake.
Top with coconut! (optional).
Dissolve lemon jello in the boiling water.
Beat eggs, cake mix, oil and jello mixture well.
Add 1 1/2 teaspoons lemon juice. Bake in a 9 x 13-inch pan for 35 minutes at 350\u00b0.
Have ready the powdered sugar and lemon juice, mixed together.
Be sure to mix through the lumps.
Prick top of hot cake with fork all over and pour lemon-sugar over top.
Serve with whipped cream if desired.
Grease
and
flour a 10-inch Bundt pan.
Combine butter, pecans and coconut; spread on bottom of pan.
Combine cake mix, sour cream,
eggs,
water,
oil,
lemon and extract; beat for 2 minutes.
Spoon
on
top
of other batter in pan.
Bake at 350\u00b0 for 45
to
50
minutes.
Cool
10 minutes.
Remove to platter, drizzle with glaze that has been made with 1 cup powdered sugar and 2 teaspoons lemon juice.