Bake our lemon chiffon cake mix in tube pan as directed.
Cool. Cut cake in half horizontally.
Fill cake with Pineapple Filling (following).
Frost with our lemon fluff frosting mix.
Make a wreath on top of cake with fresh mint leaves or green leaf gumdrops.
ubstitute Mayonnaise for oil in cake recipe) and bake as directed for
ool in inverted pan.
**Lemon Chiffon Cake: In place of the 3
Mix pineapple, lemon juice and pudding.
Beat whipping cream until milky; mix with pudding mixture.
Cut cake into 4 layers. Spread pudding mixture on all cake layers.
Let set overnight in refrigerator.
Melt vanilla ice cream.
Mix with frozen pink lemonade concentrate.
Slice a chiffon cake into 3 layers.
Spread ice cream mixture onto bottom layer and onto middle layer.
Put together; freeze on a plate wrapped in aluminum foil.
Serve when needed with whipped cream and crushed pineapple on sides and top.
o 300\u00b0F. For the lemon compote, thinly slice the lemons
Bake cake as directed on package. Cool. Split cake to make 3 layers.
Reserve a small amount of filling for decorating top. Fill layers with remaining filling.
Bake our orange chiffon cake mix as directed.
Cool.
Combine 1/3 cup heated milk, corn syrup, almond extract and creamy white frosting mix.
Beat until smooth.
If too thick, add 1 to 2 tablespoons more milk.
Pour slowly over cake.
Sprinkle top with chopped, toasted almonds.
Glaze will set within 1/2 hour.
Store any leftover glaze in refrigerator.
For the Lemon Pound Cake:
Preheat oven to 325\
To make chiffon cake: Let egg
d sugar until thick and lemon-colored. Beat in the
gg yolks, corn oil, water, lemon rind and juice.
With
Mix pie filling as directed on box.
Cut down sugar amount to 2/3 cup.
Break up half of sponge cake.
Put into a large spring-form tin (greased).
Pour 1/2 of pie filling mixture over cake in pan.
Repeat and put in refrigerator overnight.
Serve with Cool Whip.
Decorate with strawberries or coconut if desired.
Mix together the egg yolks, lemon juice, 1 cup sugar and
0b0F.
Prepare cake pans: Coat
il, egg yolks, water and lemon rind. Beat with an electric
up plus 3 tablespoons lemon juice, water and lemon peel with an
25*F.
To make Cake:.
Place egg whites and
Dissolve Jell-O in hot water.
Cool.
Then mix eggs, oil, cake mix and cooled Jell-O.
Bake for the time stated on cake mix box. Do not use chiffon cake.
he water, egg yolks, oil, lemon zest and vanilla. Whisk the