Cake:

1 pkg. Pillsbury Plus lemon cake mix
3 oz. pkg. cream cheese, softened
1/2 c. water
1/2 c. orange juice
3 eggs
2 tsp. grated orange peel
2 tsp. grated lemon peel

Filling:

2 eggs

Heat oven to 350°F. Grease a 14 x 10-inch pan (or you can use a 15 x 10 x 1-inch jelly roll pan). Line the pan with waxed paper; grease and flour waxed paper. In a large bowl, combine all cake ingredients until moistened. Beat for 2 minutes at the highest speed. Pour batter into prepared pan.

Bake at 350°F for 25 to 35 minutes or until cake springs back when touched lightly in the center. Cool for 15 minutes; carefully remove cake from pan. Cool completely.

Meanwhile, in a medium-sized heavy saucepan, combine sugar, cornstarch and 1/4 teaspoon salt. Gradually stir in 1/2 cup water, lemon juice, 1/4 cup butter and 1 teaspoon lemon peel. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from heat. In a small bowl, beat 2 eggs slightly; gradually blend about 1/4 of hot lemon mixture into eggs. Return egg mixture to saucepan. Cook 2 to 3 minutes, stirring constantly. Cool.

Frosting:

1/2 stick butter
1/2 c. shortening
1 tsp. vanilla
1/8 tsp. salt
4 c. powdered sugar
3 tbsp. milk
2 tsp. grated lemon peel

In a large bowl, cream butter and shortening. Add vanilla and salt. Beat in powdered sugar, 1 cup at a time. Scrape sides and bottom of bowl often to make sure powdered sugar is well blended. Add milk and lemon peel; beat at highest speed until light and fluffy. Keep frosting covered until ready to use. Cut cake crosswise into thirds, forming three 10 x 5-inch layers. Spread lemon filling (not frosting) evenly between the layers. Frost sides and top of cake. Decorate as desired.

To serve, cut cake into 12 slices; cut each slice in half. Store in the refrigerator.

Makes 24 servings.

Note: Strawberries work great for decorating.