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Pockets-Of-Lemon Cake




Source of Recipe


Internet


List of Ingredients




1 pkg (18.25 oz) Moist Supreme White Cake Mix
1 1/4 cups water
1/3 cup vegetable oil
4 egg whites
1 can (15.75 oz) lemon pie filling

For The Topping:
1 can (16 oz) creamy supreme lemon frosting
1 containers (8 oz) frozen whipped topping, thawed


Recipe



Preheat oven to 350 F. Grease and flour a 13 x 9 inch baking dish. Prepare the cake mix as directed on the package, using the water, oil, and egg whites. Spread batter into the prepared baking dish. Drop the pie filling by heaping teaspoonfuls evenly onto the batter. Bake for 30 to 40 minutes or until the edges pull away from the pan and the top is golden brown. Allow the cake to cool in the pan for 45 minutes or until it is completely cooled. In a medium bowl, combine the frosting and the whipped topping. Blend well. Spread over the cooled cake. Serve well chilled. Store loosely covered in the refrigerator.