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Lemon Cream Cake

1 package lemon cake mix, 2 layer size
1 cup water
1/3 cup vegetable oil
3 egg whites
2 tablespoons lemon peel, shredded
3 egg yolks
3 tablespoons lemon juice

1 cup sifted powdered sugar
8 ounces cream cheese, softened
8 ounces frozen whipped dessert topping, thawed
1 (4 serv size) pkg instant lemon pudding mix
1 cup milk
1 tablespoon lemon peel, shredded

Grease and flour a 10-inch fluted tube pan.

In a large mixing bowl, beat cake mix, water, oil and egg whites
with an electric mixer on low speed till moistened. Beat the
mixture for 2 minutes on high speed. Stir in the lemon peel.
Reserve 2 cups of the batter. In a small mixing bowl, beat egg
yolks on high speed for 2 minutes. Add reserved batter and lemon
juice; beat till mixture is combined. Layer batters alternately
in prepared pan, beginning and ending with yolkless batter. Swirl
lightly to marble.

Bake in a 350 oven for 45 minutes or until done. Cool for 15
minutes; remove from pan and cool completely.

In a large mixing bowl, beat powdered sugar and cream cheese until
smooth. Fold whipped dessert topping. In a small bowl,with electric
mixer on low speed; Beat instant lemon pudding mix and milk for 2
minutes stir in 1 tablespoon finely shredded lemon peel. Fold the
pudding into the cream cheese mixture.

Cut cake horizontally into three layers. Spread the Creamy Lemon
Frosting between layers. Frost entire cake with remaining frosting.


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