Lemon Cake With Cream Cheese Icing

• 1 box (18.25 Oz. Box) Betty Crocker Lemon Cake Mix
• 1 box (small 3.4 Oz. Box) Jello Instant Pudding Vanilla
• 1 box (small 3.4 Oz. Box) Jello Instant Pudding Lemon
• 1-1/2 cup Oil
• 3 whole Eggs
• 3/4 cups Water
• _____
• FOR THE FILLING:
• 8 ounces, weight Cream Cheese, Softened
• 4 Tablespoons Butter, Softened
• 2 cups Powdered Sugar
• 1/2 teaspoons Vanilla
• _____
• FOR THE ICING:
• 3 cups Powdered Sugar
• 8 ounces, weight Cream Cheese
• 1 stick Butter
• 1/2 teaspoons Vanilla
• Half-and-Half, If Needed

1. Mix dry ingredients first, then add oil, eggs, and water. Mix until smooth. Pour into two 9-inch round pans. Bake in a preheated oven at 350 degrees for 25 to 30 minutes.
2. For the filling, cream the butter and cream cheese until smooth. Add vanilla and powdered sugar. You want this mixture to be thick.
3. For the icing, follow the same process but add more powdered sugar; it is too stiff, add a little half-and-half. Go lightly with this-you don't want the icing to be runny. I then grate some lemon zest on top. If needed, add more powdered sugar to the icing. It just depends on how sweet you want it.
4. Enjoy.

mix, oil, eggs, water, filling, weight cream cheese, butter, powdered sugar, vanilla, powdered sugar, weight cream cheese, butter, vanilla, if

Taken from tastykitchen.com/recipes/desserts/lemon-cake-with-cream-cheese-icing/ (may not work)