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Print this Recipe    Lemon Dream

LEMON DREAM CAKE

1 package lemon cake mix (pudding in the mix is richer)
2 8 oz. containers lemon yogurt (blended type if possible)
1 8 oz. container of Cool Whip (thawed)

Bake cake in any form you wish (I make 2 9" layers--the original
recipe said to use only half the batter and bake in a loaf pan,
then use the remaining batter to make cupcakes. Slice loaf cake
horizontally into 3rds, if you go this route.) Let cake cool
completely on wire rack. Fold yogurt into thawed Cool Whip. Frost
generously and use tines of fork to form wavy lines. Refrigerate
if not serving right away.

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