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Desserts

Creamy Lemon Cake

Creamy Lemon Cake recipe
photo by:kraft
I made this cake for a 4th of July get together. Everyone raved about how good it was. It was a very moist cake with just the right amount of lemon flavor.
posted by
kknwallyg
on 7/5/2011
time
prep:
20 min
total:
2 hr 28 min
servings
total:
12 servings
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What You Need

1
pkg.   (2-layer size) white cake mix
1/2
cup  KOOL-AID Lemonade Flavor Sugar-Sweetened Soft Drink Mix, divided
1
can   (12 oz.) evaporated milk
1/2
cup  milk
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
2
cups   thawed COOL WHIP Whipped Topping

Make It

step 1
PREPARE cake batter and bake as directed on package for 2 (9-inch) round cakes. Cool 10 min.; remove to wire racks. Cool completely. Cut each cake layer horizontally into 2 layers; pierce with large fork at 1/2-inch intervals.
step 2
RESERVE 1 tsp. drink mix. Blend milks, sour cream and remaining drink mix in blender. Stack cake layers on plate, pouring 3/4 cup milk mixture over each cake before covering with next layer. Refrigerate 1 hour.
step 3
FROST cake with COOL WHIP. Sprinkle with reserved drink mix just before serving. Keep refrigerated.

Kraft Kitchens Tips

Size-Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
How to Add Milk Mixture Without a Mess
Pour milk mixture into clean plastic bottle with squirt tip. Insert tip of bottle into holes in cake before squeezing milk mixture into holes.
Variation
Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool completely. Do not remove cake from pan. Pierce cake as directed; pour milk mixture over cake. Refrigerate 1 hour. Frost with COOL WHIP, then sprinkle with reserved drink mix.
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