Lemon Cream Cheese Cake

May 22, 2010 at 6:48 pm Leave a comment

Cake Ingredients:
White or yellow box cake mix
4 eggs
1/2  cup flour
1/2 large or 1 small vanilla pudding
1 can lemon pie filling
1 cup water
1 cap-full Lemon extract
6 drops yellow food color

Frosting Ingredients:
1 8 oz brick cream cheese, softened
Powdered sugar

Directions:

Preheat oven to 325 degrees. In large mixing bowl, combine all cake ingredients, blend with electric mixer on low for a couple of minutes, stop, scrape bowl , blend again on high for a few minutes more. Pour batter (will be thick) into spray-greased 9X13 cake pan; bake at 325 degrees for 30 to 40 minutes, or until a toothpick inserted near the center comes out clean. When cool, frost with … In a medium mixing bowl, combine cream cheese with enough powdered sugar to achieve desired volume and spreading consistency, probably 3 to 4 cups. (Note: I leave the butter and vanilla out of the frosting this time, because I want it to stay real white.)

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