Ingredients: |
Ingredients: 5 lemons, divided
1 pkg. (9 oz) yellow cake mix
1 c. sour cream
1 egg
2 tbsp. plus 1 c. powdered sugar, divided
1 pkg. (3.4 oz) lemon instant pudding and
pie filling mix
1/2 c. milk
1 container (16 oz) frozen whipped topping, thawed,
divided
4 oz. cream cheese, softened
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Directions: |
Directions:1. Preheat oven to 350º. Spray one Torte Pan with nonstick cooking spray. Place an 8-inch circle of parchment paper over center of pan. Zest four of the lemons using Microplane® Adjustable Grater to measure 1/4 cup. Juice zested lemons to measure 2/3 cup; set aside. In Classic Batter Bowl, combine cake mix, sour cream, egg and 1 tbsp of the zest; whisk 1 minute. Pour batter into pan; spread evenly and bake 10-12 minutes or until center is firm.
2. Remove pan from oven to Stackable Cooling Rack; let stand 3 minutes. Invert cake onto cooling rack; remove parchment and cool 10 minutes. Meanwhile, for glaze, combine 2 tbsp of the juice and 2 tbsp of the sugar in Prep Bowl. Microwave on HIGH 15-20 seconds or until sugar is dissolved. Transfer cake to serving platter; brush with glaze.
For filling, in Stainless Mixing Bowl, combine pudding mix, milk, 1 tbsp zest and 1/4 cup juice; whisk briskly until smooth. Fold in 1 cup of the whipped topping until very thick; set aside.
3. For topping, in Stainless Mixing Bowl, whisk cream cheese, remaining 2 tbsp zest and remaining 1/4 cup juice until smooth. Slowly add remaining sugar; whisk until smooth. Add remaining whipped topping all at once; fold just until combined. (Mixture will appear curdled but will smooth out when spread.) Spread filling into well of cake. Spread topping over filling. Slice remaining lemon using Ultimate Mandoline fitted with v-shaped blade. Cut slices into quarters; garnish cake. |
This recipe for Monk Lemon Meringue Cake is from