Wednesday, May 13th 2015, 4:55 pm
Strawberry Lemon Cake
1 Duncan Hines lemon chiffon cake, prepared according to package
Zest of 1 lemon
1 cup sour cream or Greek yogurt
1 jar Braum's strawberry topping, warmed
1 tub Cool Whip
1 1/2 cups Ready to Eat Cheesecake Filling
Prepare cake mix according to package. Add the zest of one lemon and 1 cup sour cream. Cook the cake in a 9×13 cake pan till cooked through. Poke holes in the warm cake and then pour the warmed strawberry topping over the cake. Allow the cake to cool and then cover and place in the refrigerator overnight. To make the frosting: stir together the cheesecake filling and cool whip till combined. Spread over the cake and chill. Garnish with lemon slices.
May 13th, 2015
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