1 pk (18oz) lemon cake mix
1 pk (3.5oz) lemon pudding mix
3 lg Eggs
3/4 c Crisco oil
1 c 7 Up
1 ts Lemon extract
FROSTING
1 pk (3.5 oz) instant lemon
-pudding mix
1 1/4 c Cold milk
1/2 Container; (8 oz) Cool Whip
Beat all at medium speed 2 minutes. Bake at 350 degrees for 30-40 minutes
in a 9×13″ pan, until tests done with a toothpick. Can be made in a bundt
pan, adjust time accordingly.
Frosting: Mix pudding with cold milk, beating until smooth, then fold in
Cool Wip. Makes 12 servings
Refrigerate leftovers. I make this cake in a 9×13″ pan with a metal lid.
This is a very moist, delicous cake.
Note: Don’t have a lemon cake, use a white cake with a box of lemon jello,
and a box of instant vanilla pudding mix, and proceed with cake, and for
frosting use another box of lemon jello, and instant pudding.
I have made this cake with sugar-free instant puddings and diet soda pop
and not been disappointed. My mother was a diabetic and this way she could
enjoy it also.
Yields
1 Servings