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DOUBLE LEMON STREUSEL CAKE

1 pkg. lemon cake mix
1/2 c. margarine
3/4 c. milk
2 eggs
8 oz. pkg. Philadelphia cream
cheese, softened
1/4 c. sugar
1 Tbsp. lemon juice
1 tsp. grated lemon peel (or
lemon bits)
1/2 c. chopped nuts

Heat oven to 350 degrees. Grease and flour 9 x 13-inch cake
pan. Cut margarine into cake mix until crumbly; reserve 1 cup
crumbs for topping. Add milk and eggs to remaining crumbs.
Beat 2 minutes at highest speed. Pour into prepared pan.
Combine cream cheese, sugar, lemon juice and lemon peel;
blend until smooth. Drop by teaspoonfuls onto cake batter.
Spread to edges of cake pan. Add chopped nuts to reserved
crumbs; sprinkle over cream cheese mixture. Bake at 350 degrees for
30 to 35 minutes. (Store in refrigerator.)LEMON STREUSEL CAKE

1 pkg. lemon cake mix
1 pkg. lemon instant pudding
mix (4 serving size)
2 Tbsp. Crisco oil
1 1/3 c. water
2 eggs

Streusel:
1/2 c. flour
1/2 c. confectioners sugar
2 Tbsp. butter or margarine,
melted
1 tsp. lemon extract
3 drops yellow food coloring

Preheat oven to 375 degrees. In large bowl, blend cake ingre-
dients. Beat 2 minutes at medium speed. Do not overmix.
Spread 3/4 of batter in greased and floured 10-inch tube pan.
Combine streusel ingredients; sprinkle 2/3 cup over
batter in pan. Spread remaining batter over streusel; top with
reserved streusel. Bake 40 to 50 minutes. Cool right side up
25 minutes; remove from pan and glaze top side up.

Glaze:
1 Tbsp. water
3 drops yellow food coloring
1/4 tsp. lemon extract
3/4 c. confectioners sugar
Combine all ingredients; drizzle over cake.