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Lemon Pillow Cake

Source of Recipe

On Line
Lemon Pie Filling

1 -cup sugar
¼ -cup cornstarch
1 ½-cups cold water
3 eggs yolks, slightly beaten (use egg whites for white cake mix)
¼ cup lemon juice
1 tbsp butter

In medium saucepan:
Combine sugar and cornstarch,
Gradually stir in water until smooth,
Stir in slightly beaten egg yolks.
Stirring constantly, bring to boil over medium heat, boil 1 minute.
Remove from heat, stir in lemon juice and butter.

White Cake

1 (18.25 ounce) box Duncan Hines white cake mix, sifted.
Mix cake as directed on box and pour batter into 9 x 13-inch pan.
Place spoonfuls of lemon pie filling over the batter.
Bake as directed on the box. Let cool completely.

Lemon Pudding & Cream Frosting

1 cup whipping cream
1 (3.4 ounces) package of instant lemon pudding
1-cup milk or ½ & ½

1. In bow, beat cream to stiff peaks.
2. Set aside.
3. In another bowl, beat pudding mix with milk on low speed for 1 minute.
4. Let set 1 minute.
5. Fold in whipped cream.

Spread on cake.
Store in refrigerator.