Ingredients
-
1
-
1 1/3
-
1/2
-
3
-
2
-
1 1/4
-
2
-
1/3
-
2
-
-
-
-
-
-
Directions
Warm Winter Lemon Cake, This is from the Winter 2006 Kraft Food and Family Magazine Serve warm for a saucey and gooey filling, but if the cake gets cold the filling will become thick and custard-like , Now, this was delicious I did take advise from another review and added some lemon extract It was the best I will be trying other flavors as well Maybe one with Cheesecake jello and peaches , It was just so so for us enjoyable, but probably won’t make again Thanks
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Steps
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1
Done
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Preheat Oven to 350. |
|
2
Done
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Grease a 9 X 13-Inch Baking Dish. |
|
3
Done
|
Prepare Cake Mix as Directed on Package. |
|
4
Done
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Pour Batter Into Prepared Pan. |
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5
Done
|
Pour Milk and Water Into a Large Bowl. Add Dry Pudding Mixes and Granulated Sugar. |
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6
Done
|
Beat With a Wire Whisk 2 Minutes or Until Well Blended. |
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7
Done
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Pour Over Cake Batter in Dish. |
|
8
Done
|
Place Baking Dish on Baking Sheet to Catch Drippings as Mixture Does Bubble. |
|
9
Done
|
Bake 55 Minutes to 1 Hour or Until Toothpick Inserted in Center Comes Out Clean. |
|
10
Done
|
Cool in Pan 20 Minutes. (mixture Will Thicken Slightly as It Cools). |
|
11
Done
|
Sprinkle With Powdered Sugar. |
|
12
Done
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Spoon Into Serving Dishes. Serve Warm. Garnish With Raspberries If Desired. |
