Mock Lemon Chiffon Cake Tasty Recipes

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Mock Lemon Chiffon Cake

"The mixture of lemon and strawberries makes this a first-rate summer season pride. The added instantaneous pudding to the normal cake blend gives this cake the texture of a chiffon cake made from scratch."

Ingredients :

1 (18.25 ounce) package white cake blend
1 (3.4 ounce) bundle instantaneous vanilla pudding mix
1 (3.Four ounce) bundle instantaneous lemon pudding mix
1 cup milk
1 (sixteen ounce) bundle frozen whipped topping, thawed
1 pint clean strawberries, sliced

Instructions :

Prep : 30M	Cook : 14M	Ready in : 1H30M

Mix cake and pudding mix collectively then follow cake mix guidelines (I substitute Mayonnaise for oil in cake recipe) and bake as directed for two - 9 inch round pans. Allow to cool.
To Make Filling: Mix collectively immediately pudding mix with milk until thickened. Fold in eight oz. Of the whipped topping. Spread 1/2 of lemon pudding mixture on one cake layer and top with sliced strawberries.
Add 2nd cake layer and spread with final lemon filling. Arrange sliced strawberries over top of lemon filling. Frost sides of cake with final eight ounces whipped topping.

Notes :

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