Lemonade Cake (Make the day before serving)
Yellow cake mix following directions on the mix, except
1) add grated rind of fresh lemon.
2) Substitute 1 TBSP lemon juice for 1 TBSP of water.
3) Important step: which ever brand mix you requires oil. Use 1/2 oil & 1/2 apple sauce. (I keep those small lunch-able size to use in even chocolate mixes. You don't taste it but it makes a moist cake.)
Pour in 2 - 8' or 9" greased & floured pans. Follow time on box cutting down the baking time about 7 - 9 min or they will over bake. Soon as you see cake turning a light brown in center & pulling slightly away from sides, check with toothpick for doneness. Cool 5 min. turn out of pans & cool completely. Split layers so you have 4 & fill as follows. Put a blob of filling on cake carrier/ plate & put 1st layer cut side down, pressing gently to secure to plate for travel. Put a layer of filling/frosting on the top of that layer, always putting cut side down. Put the 2nd layer, repeat till all layers down. If this cake is traveling, before you frosting on the top & sides, stick in 3 new straws evenly spaced, use scissors to trim level with cake. Than frost. Refrigerate overnight, so the cake mellows covered.
1 8 ounce cream cheese at room temperature
1/2 cup lemonade thawed
1 8 ounce whip topping
Beat cream cheese till smooth gradually adding lemonade so the cream cheese doesn't have clumps. Fold in cream cheese mixture into whip topping. It thickens as you fold in topping. If it isn't firm enough, set in refrigerator for 15/20 min.