I just finished making 114 meatballs. Waiting for them to cool so I can freeze them for later use. Thanks to Mary, the wife of my husband's cousin. The recipe is her mother's. I will be sharing it later this week. Until then I have the best lemon cake recipe ever. It isn't my usual reduced calorie recipe, but I told the volunteers at the thrift shop that everyone deserved to have the "real thing" at least once in a while.
Most of my recipes come from my gazillion cookbooks. This one though for Lemon Dream Cake comes from Cynthia Brandon and the internet. It sounded like something that the volunteers at Hillcrest would like. I thought about changing the recipe and making a Cherry Dream Cake that would be lower in calories (and I am going to make it just not this first time).
1 French vanilla cake mix + the ingredients to make it according to the box
1 can lemon pie filling
1 container lemon flavored frosting
1 8 - oz container whipped topping
Preheat oven to 350 degrees F.
Mix the cake mix according to the directions on the box.
Pour the batter into the pan.
Drop spoonfuls of pie filling across the batter.
Run a knife through the filling to sorta even it out.
Bake for 35 - 40 minutes or until the center springs back when lightly touched with fingertips.
Cool completely.
Thoroughly mix the whipped topping and frosting (either with a mixer or spoon).
Spread evenly over the cake. You will have plenty so pile it on high.
Refrigerate until chilled.
Store in the refrigerator.
Most of my recipes come from my gazillion cookbooks. This one though for Lemon Dream Cake comes from Cynthia Brandon and the internet. It sounded like something that the volunteers at Hillcrest would like. I thought about changing the recipe and making a Cherry Dream Cake that would be lower in calories (and I am going to make it just not this first time).
LEMON DREAM CAKE
1 French vanilla cake mix + the ingredients to make it according to the box
1 can lemon pie filling
1 container lemon flavored frosting
1 8 - oz container whipped topping
Preheat oven to 350 degrees F.
Mix the cake mix according to the directions on the box.
Pour the batter into the pan.
Drop spoonfuls of pie filling across the batter.
Run a knife through the filling to sorta even it out.
Bake for 35 - 40 minutes or until the center springs back when lightly touched with fingertips.
Cool completely.
Thoroughly mix the whipped topping and frosting (either with a mixer or spoon).
Spread evenly over the cake. You will have plenty so pile it on high.
Refrigerate until chilled.
Store in the refrigerator.
Does this keep well in the fridge? I wanted to make it tonight for the day after tomorrow.
ReplyDeleteThanks.
Sorry I didn't see this sooner Donna. Yes it keeps very well in the fridge. In fact, I store the leftovers in the refrigerator. I think the frosting is better then. Hope you will see this soon enough to make it tonight. Thanks for stopping by and asking your question.
Delete