"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Pockets of Lemon Cake, by Diane Staubus, is from Eagles in the Kitchen,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 box white cake 1 1/4 c. water 1/3 c. oil 4 large egg whites 1 can lemon pie filling 1 can lemon frosting 1 8-oz. Cool Whip
Heat oven to 350º. Spray a 13x9 pan with non-stick spray. Prepare cake mix as directed on package, using water, oil and egg whites. Spread batter in prepared pan. Drop pie filling by heaping teaspoonfuls evenly onto batter. Bake 30-40 minutes or until top is golden brown. Cool cake in pan until completely cooled. Combine frosting and Cool Whip in medium bowl; blend well. Spread over cooled cake.
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