Lemon filled yellow cake

8 servings

Ingredients

Quantity Ingredient
2 cups All-purpose flour
1½ cup Sugar
½ cup Shortening
1 cup Milk
¾ cup Sugar
3 tablespoons Cornstarch
¼ teaspoon Salt
⅔ cup Water
1 tablespoon Butter
3½ teaspoon Baking powder
1 teaspoon Salt
1 teaspoon Vanilla
3 eaches Eggs
1 teaspoon Grated lemon peel
¼ cup Lemon juice
2 drops Yellow food color, if desired

Directions

LEMON FILLING

Cake: Heat oven to 350 degrees. Greased and flour two round pans.

Beat all ingredients on low speed, scraping bowl constantly, for 30 seconds. Beat on high speed, scraping bowl frequently, for three minutes. Bake for 30 to 35 minutes or until pick inserted in center comes out clean. Filling: Mix sugar, cornstarch and salt in 1½ quart saucepan; slowly add water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute, remove from heat. Stir in butter and lemon peel until butter is melted; gradually add lemon lemon juice and food colors. Press plastic wrap onto filling and refrigerate until set, at least two hours. Cake layers can be sliced into two layers or four layers with the filling placed between the layers.

Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By MARY SMITH On 04-03-95

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