- 1 (18.25 ounce) package white cake mix
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 (3.4 ounce) package instant lemon pudding mix
- 1 cup milk
- 1 (16 ounce) package frozen whipped topping, thawed
- 1 pint fresh strawberries, sliced
- Mix cake and pudding mix together then follow cake mix directions (I substitute Mayonnaise for oil in cake recipe) and bake as directed for 2 - 9 inch round pans. Allow to cool.
- To Make Filling: Mix together instant pudding mix with milk until thickened. Fold in 8 ounces of the whipped topping. Spread half of lemon pudding mixture on one cake layer and top with sliced strawberries.
- Add second cake layer and spread with remaining lemon filling. Arrange sliced strawberries over top of lemon filling. Frost sides of cake with remaining 8 ounces whipped topping.
03/07/2017
recipepes.com
mock lemon chiffon cake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
