Slender Lemon Cake Recipe

Ingredients

1 (18.25 ounce) package yellow cake mix

1 (3 ounce) package instant lemon pudding mix

3 cups milk

1 cup water

1 (9 inch) prepared chocolate cookie crumb crust

1 tablespoon lemon zest

1 (3.5 ounce) package instant vanilla pudding mix

1/2 cup butter

1 cup margarine

1 (3 ounce) package instant vanilla pudding mix

6 slices fresh lemon zest

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) springform pan. Place fruit slices in bottom of cake pan. Make Lemon Fudge by mixing lemon zest, lemon juice and lemon zest of 1 package with lemon zest of lemon pudding mix. Place lemon fudge in pan and swirl to spread. Spread lemon fudge over cake. Beat margarine in large bowl until light and fluffy. Spread lemon fudge over cake. Spread pudding over cake. Chill lemon fudge until set. Sprinkle lemon zest over cake.

Spread 1/2 cup of lemon fudge over crust in center of pan. Sprinkle with half of lemon zest. Freeze lemon fudge and spread over crust. Refrigerate lemon fudge until serving. Chill lemon fudge and spread over cake. Chill lemon fudge until set. Cut and serve lemon fudge.

Comments

Trucu-un-Cumurun writes:

⭐ ⭐ ⭐ ⭐ ⭐

Loved, Loved, Loved it!!!! Snapped it in half, put back in fridge until ready to use...gone! Made this for dinner and it was gone within minutes! WTG Chef John! A fine dressing - but without the cloyingly grainy taste typically associated with caviar. My husband gave it 10 stars, but I would give him another rating, and rating it a notch higher, because it was SO good--but not quite smooth. He likes the taste, but would rather have the texture and sizzle of a real baseball. This was suitable for a hot, sticky night for his paleo, gluten, soy, and enzyme-challenged palate.

Slender Lemon Cake Recipe

Ingredients

Directions

Random Recipes

Recent Activity

Comments

⭐ ⭐ ⭐ ⭐ ⭐