Lemon Cream Dessert Cake

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 1 (18 ounce) package cake mix
• 1 cup water
• 1/3 cup cooking oil
• 3 egg whites
• 3 egg yolks
• 2 tablespoon lemons, rind of, finely shredded
• 3 tablespoons lemon juice
• 2 -3 drops yellow food coloring
• 1 cup confectioners' sugar, sifted
• 1 (8 ounce) package cream cheese, softened
• 1 (9 ounce) package frozen whipped topping, thawed (cool whip)
• 1 (3 ounce) package vanilla instant pudding mix
• 1 cup milk
• 1 tablespoon lemon, rind of, finely shredded
• blueberries
• strawberry, sliced
• 1 lemon, rind of, cut in short thin strips

Recipe

• 1 grease and flour a 10-inch tube pan.
• 2 in large mixing bowl, beat cake mix, water, oil and egg whites with an electric mixer on low speed until moistened.
• 3 beat for 2 minutes on high speed.
• 4 set aside 2 cups of the batter.
• 5 in a small bowl, beat egg yolks on high speed for 2 minutes.
• 6 stir in the 2-cups reserved batter, the lemon peel, lemon juice and food coloring.
• 7 layer batters alternately in prepared pan, beginning and ending with yellow batter.
• 8 using a narrow spatula, gently swirl through batters to marble.
• 9 bake in a 350°f oven about 45 minutes or until it tests done with toothpick.
• 10 cool on wire rack for 15 minutes; remove from pan and cool completely on wire racks.
• 11 for frosting: in large mixing bowl, beat powdered sugar and cream cheese until smooth.
• 12 fold in the frozen whipped dessert topping.
• 13 in a small bowl, mix vanilla pudding mix and milk with electric mixer on ow speed for 2 minutes.
• 14 stir in 1 tablespoon shredded lemon peel.
• 15 fold the pudding into the cream cheese mixture.
• 16 to assemble cake: cut cake horizontally into three layers.
• 17 spread some of the frosting between layers.
• 18 frost entire cake with remaining frosting.
• 19 garnish with blueberries, sliced strawberries and small pieces of lemon peel.