LEMON DELUXE CHEESE - FILLED
CAKE
 
1 pkg. Duncan Hines lemon supreme cake
1 c. apricot nectar
3/4 c. oil
4 eggs
1/2 c. sugar, optional

FILLING:

2 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
2 tbsp. lemon juice
1 c. flaked coconut

GLAZE:

2 to 3 c. sifted confectioner's sugar
2 tbsp. lemon juice
2 tbsp. apricot nectar

Grease and lightly flour bundt pan; combine all cake ingredients, beat as directed on cake package. Spoon batter into bundt pan.

Combine all filling ingredients; beat until smooth.

Spoon filling over batter being careful not to touch sides of pan.

Bake at 350 degrees for 50 to 55 minutes or until tests done.

Cool 1/2 hour in pan.

Make glaze by combining all ingredients and stirring until smooth. (Use as much sugar as needed to make a semi-thick glaze - you don't want it too runny.)

Drizzle over cool cake.

Decorate with lemon slices. Serves 8 to 10.

 

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