Lemon Cream Dessert Cake with Creamy Lemon Frosting
Source: Midwest Living Magazine
Servings: 12

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

CREAMY LEMON FROSTING
1 cup sifted powdered sugar
8 ounces cream cheese -- softened
8 ounces frozen whipped dessert topping -- thawed
1 (4 serving size 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.

CREAMY LEMON FROSTING:
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.

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