ANGEL FOOD CAKE WITH LEMON CREAM CHEESE FILLING

INGREDIENTS

1 angel food cake (round or square)
1 package instant lemon pudding
8 oz. softened cream cheese
l cup cold milk
whipped cream

COOKING DIRECTIONS

Slice angel food cake into thirds. Mix pudding with cream cheese, leaving cream cheese chunky. Add milk, spread over layers of cake. Top off with whipped cream.

LEMON CAKE SUPREME

INGREDIENTS

1 box Duncan Hines cake mix
1 small box instant lemon pudding
1/2 cup powdered milk
1/2 cup sugar
1/2 cup lemon juice
1/2 cup water
1/2 cup oil
5 large eggs

Glaze:
INGREDIENTS

2 cups powdered sugar
1/3 cup butter, melted
3-4 tbs. lemon juice

COOKING DIRECTIONS
Mix all dry ingredients together. Stir in water and lemon juice. Beat in one egg at a time, and then beat entire mixture for 2 minutes. Pour into bundt pan and bake at 325 degees for 50-60 minutes.

When cool, drizzle glaze over cake.

To Make Glaze:
COOKING DIRECTIONS

Place 2 cups powdered sugar in medium mixing bowl. Whisk in melted butter and lemon juice.

Drizzle over cake and cool.

COOL LEMON CAKE

INGREDIENTS

1 box Lemon cake mix
2 boxes cook & serve Lemon pudding
1 tub of whipped topping

COOKING DIRECTIONS

Bake cake as directed on box in 9x13 rectangle pan and set aside to cool in pan. Next cook pudding as directed and set aside to cool as well. When cake is cooled, cut about 6 holes 2/3 down and hollow out. Do not cut down to bottom of pan. Pour pudding all over top of cake and let drip in holes. Spread whipped topping all over top of cake, covering pudding and refridgerate for at least an hour.