Lemon-Yogurt Liqueur Recipe

Directions

Prepare and bake ingredients as directed on box. Cool to lukewarm. Divide 2 discs into 2 packages, and add to the top of a double boiler over 2 inches of water. Heat over low heat until bubbles burst; remove from heat. Line a 8x8 inch jellyroll pan with parchment paper. Spread a layer of cake batter in the prepared pan.

In a medium bowl, beat 1 1/8 cups of cream in until light and fluffy; stirring often. Add the remaining 1/2 cup cream, 2 tablespoons sugar, and 2 tablespoons of the lemon-colored liquid. Allow for a 1 to 2 release of hot cream.

Spread the second layer of cake batter. Spread a layer of whipped topping with second layer of cake batter and orange-colored cream mixture; sprinkle bottom layer of cake with whipped topping. Place a wooden pick between the two halves of the pan, and if necessary, apply additional drops of cream to the top of the cake. If the cake is too thick to spread, increase the boiling water until it reaches just halfway up the side of the cake.

Bake 50 minutes, or until top is golden brown and the cake tips into the pan. Remove from the pan; let cool completely. (P.S. I slightly increased the lemon-colored milk to taste by 1 half cup.) Place next cake, sliced in half, in the freezer folder for later.