1 package lemon cake mix
1 3.4 ounce package instant vanilla pudding
4 large eggs
3/4 cup vegetable oil
1 12 ounce can 7-Up
2 jars of lemon curd.
This is where I changed things...they call for homemade pineapple curd, but I didn't have time to do that! Lime or cranberry curd would be good, too.
Preheat oven to 350 degrees. Generously grease and flour three 9-inch round cake pans and set aside.
Place cake mix, pudding, eggs, oil, and 7-Up in a large mixer and beat on low speed for one minute, then scrape the bowl down with a spatula. Increase mixer speed to medium and beat 2 or 3 minutes more. Divide batter among the pans. Bake for 20 to 25 minutes, or until cakes pull from the sides of the pans.
Let cakes cool completely. When cool, spread lemon curd on each layer, and cover the whole cake with more curd.
Should serve about 12. Really good served with a berry sorbet or chocolate ice cream.
No comments:
Post a Comment