Mock Lemon Chiffon Cake
Mock Lemon Chiffon Cake requires approximately 1 hour and 30 minutes from start to finish. One serving contains 495 calories, 6g of protein, and 11g of fat. For $1.64 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up strawberries, instant vanilla pudding mix, milk, and a few other things to make it today. 47 people were impressed by this recipe. It is brought to you by Allrecipes. Overall, this recipe earns a rather bad spoonacular score of 34%. Users who liked this recipe also liked Meyer Lemon and Olive Oil Chiffon Cake with Lemon Poppyseed Curd, Lemon Chiffon Cake, and Lemon Chiffon Cake.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 60 minutes
Ingredients:
1 (3.4 ounce) package instant lemon pudding mix
1 (3.4 ounce) package instant vanilla pudding mix
1 cup milk
1 pint fresh strawberries, sliced
1 (16 ounce) package frozen whipped topping, thawed
1 (18.25 ounce) package white cake mix
Equipment:
Cooking instruction summary:
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. Kitchen-Friendly View
Step by step:
1. 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
1. Mix together instant pudding mix with milk until thickened. Fold in 8 ounces of the whipped topping.
2. Spread half of lemon pudding mixture on one cake layer and top with sliced strawberries.
3. 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.
Nutrition Information:
covered percent of daily need
