"Hunger is the best sauce in the world."--Cervantes

Pockets of Lemon Cake Recipe

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This recipe for Pockets of Lemon Cake, by , is from Only the Best Volume II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Polly Halter
Added: Thursday, July 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 package Pillsbury Moist Supreme White Cake Mix
1 1/4 cups water
1/3 cup Crisco oil
4 egg whites
1 can lemon pie filling (15.75oz)
1 can (16oz) Pillsbury Creamy Supreme Lemon Frosting
8 oz. Cool Whip

Directions:
Directions:
Prepare cake as directed on box. Spread batter in greased and floured 9x13 pan. Drop pie filling by heaping teaspoonfuls evenly onto batter. Bake at 350 degrees for 30-40 minutes or until edges pull away and top is golden brown. Cool for 45 minutes or until completely cooled. Combine frosting and whipped topping. Spread over cake, chill. Store loosely covered.

 

 

 

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