Lemon Sheet Cake
- Cake Base
- 1 (18 1/4 ounce) box duncan hines moist deluxe lemon supreme cake mix
- 4 eggs
- 1 (22 ounce) can lemon pie filling
- Frosting
- 3 ounces softened cream cheese
- 1/2 cup butter or 1/2 cup margarine, softened
- 2 1/2 cups confectioners' sugar
- 1 1/2 teaspoons vanilla extract
- Preheat oven to 350 degrees.
- In a large mixing bowl, add the 4 eggs; beat for at least 30 seconds.
- Add the lemon cake mix, mix until incorporated.
- Add the can of lemon pie filling; mix until blended well.
- Spread into a greased 15x10x1-inch baking pan.
- Bake for 20 minutes.
- Cool before frosting.
- In a small mixing bowl, beat cream cheese, butter and confectioners' sugar until smooth (do not add milk).
- Stir in vanilla extract.
- Spread over cake; then refrigerate until frosting hardens up abit.
- Note: This recipe originally calls for (16 oz.) of a canned rnlemon pie filling, but I used a (22 oz.) can for the recipe.
base, lemon supreme cake, eggs, lemon pie filling, frosting, cream cheese, butter, sugar, vanilla
Taken from www.food.com/recipe/lemon-sheet-cake-64283 (may not work)