DOUBLE LAYER LEMON CREME CAKE
Filled with lemon pudding, cut into wedges, then drizzled with a lemon pudding frosting! Sweet, tart, lemony!
Preheat oven to 350 degrees
3 oz. pkg. Cook & Serve Vanilla Pudding & Pie Filling by Jello
juice of 3 lemons
1 t. salt
3 t. baking soda
1/3 c. corn oil
1 c. orange juice or lemonade made from frozen concentrate
2 c. flour
3 oz. pkg. Cook & Serve Lemon Pudding & Pie Filling by Jello
1/3 c. sugar
1-1/2 c. water or non-dairy liquid creamer
1 stick margarine, softened at room temperature
1 c. powdered sugar
a few fresh red raspberries (optional)
Combine vanilla pudding mix, juice of 2 of the lemons, salt and baking soda in large mixing bowl. Stir well till dissolved (mixture will foam up).
Add oil and stir again till well-blended.
Add flour and stir briskly with wire whisk or spoon till light and creamy.
Add juice of 3rd lemon and stir well (batter will begin to rise).
Pour into 2, 8 inch greased and floured round cake pans.
Bake in preheated 350 degree oven for 35 minutes, or till toothpick comes out clean when inserted in middles of cakes. Cool on wire racks for 10 minutes.
Run sharp knife between cake and edge of pan, invert onto wire rack, tap bottom several times in several places, lift off pan, then place upright on wire racks to cook.
In medium-sized saucepan combine lemon pudding mix and sugar. Stir well.
Add water or non-dairy creamer, then stir till dissolved. Cook over medium-low heat, stirring continuously, till thickened.
Boil 1 minute , then remove from heat.
Place waxed paper directly on pudding, then refrigerate till completely chilled.
In medium mixing bowl place softened margarine and powdered sugar. Stir well till sugar becomes mealy.
Add 1/2 of the chilled lemon pudding and stir till as smooth as possible.
Now, place in blender container and blend on low then high speed till smooth and creamy.
Pour into a small bowl and refrigerate till you’re ready to serve the cake.
When cakes cool, place 1 cake rounded side up on a plate. Take remaining half of pudding and spread it evenly over top of that cake.
Top with second cake, rounded side up, then either refrigerate or keep at room temperature till ready to serve.
When ready to serve: Cut cake into wedges. Place wedges flat side down on dessert plates.
Drizzle 2-3 T. frosting over each piece of cake. Place a fresh raspberry on top of each serving and serve.
Notes: Don’t forget to put that last juice of lemon into the batter and stir well, just before pouring the batter into the cake pans. This will lighten the batter at this stage, which will help the cake to rise during baking.
There’s nothing like an old-fashioned made from scratch cake, that’s not only delicious, but easy to make.
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