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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pockets of Lemon Cake Recipe

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This recipe for Pockets of Lemon Cake is from Only the Best Volume II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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