This is by: jagius

I got this recipe in the Sunday paper w/ the coupons.


Pockets of Lemon Cake

Prep time: 15 minutes
Ready in: 1 hour 40 minutes
Makes 16 servings

Cake
1 package (18.25 oz) Pillsbury moist supreme white cake mix
1& ¼ cups water
1/3 cup Crisco oil
4 egg whites
1 can (15.75 oz) lemon pie filling

Topping
1 can (16 oz) Pillsbury Creamy Supreme lemon frosting
1 container (8 oz) frozen whipped topping, thawed

1. heat oven to 350 degrees. Prepare 13 x 9 inch cake pan (grease & flour or spray w/ non-stick cooking spray)
2. prepare cake mix as directd on package, using water, oil and egg whites. Spread batter in prepared pan.
3. Drop pie filling by heaping teaspoonfuls evenly onto batter.
4. bake at 350 degrees for 30 or 40 minutes or until edges pull away from pan and top is golden brown.
5. Allow cake to cool in pan for 45 minutes or until completely cooled.
6. In medium bowl, combine frosting & whipped topping; blend well. Spread over cooled cake.

* Best if served chilled. Store loosely covered in refrigerator.

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