Cheesecake-Stuffed Luscious Lemon Cake

Cheesecake-Stuffed Luscious Lemon Cake
Photo by Oxmoor House

Ingredients

  • 2 teaspoons vanilla extract
  • 1 (19-oz.) package frozen cheesecake with strawberry topping, finely diced (we tested with Sara Lee)
  • 1 (18.25-oz.) package white cake mix
  • 1 (10-oz.) jar premium lemon curd
  • 1 (4-oz.) white chocolate bar, finely chopped
  • 1 ¼ cups milk
  • 1 (3.4-oz.) package vanilla instant pudding mix
  • + 7 more ingredients
    • 1 cup fresh strawberries, halved
    • 2 tablespoons grated lemon rind (about 2 large lemons)
    • 3 large eggs
    • Fresh mint sprigs
    • 2 cups fresh raspberries, divided
    • 1 cup canola oil
    • 3 (16-oz.) cans homestyle cream cheese frosting

1. Preheat oven to 350°. 2. Beat first 6 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chopped chocolate and lemon rind. Pour batter into 2 greased and floured 9-inch round cake pans. 3. Bake at 350° for 30 to 32 minutes or until a wooden pick i...

View full recipe at My Recipes

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