Lemon-Filled Yellow Cake

• 1 1/8 (25 oz.) yellow cake mix
• 3/4 c. sugar
• 3 Tbsp. cornstarch
• 1/4 tsp. salt
• 3/4 c. water
• 1 tsp. grated lemon rind
• 1 Tbsp. butter or margarine
• 1/3 c. fresh lemon juice
• 2 drops yellow food coloring
• 1 (16 oz.) container vanilla frosting

1. Prepare cake mix according to package directions for two 8 or 9-inch cake layers.
2. Cool for 5 minutes.
3. Mix sugar, cornstarch and salt in a saucepan.
4. Stir in water gradually.
5. Cook, stirring constantly until mixture thickens and boils.
6. Boil and stir 1 minute; remove from heat.
7. Stir in margarine and lemon peel until margarine is melted.
8. Gradually stir in lemon
9. juice and food color.
10. Press plastic wrap onto filling.
11. Refrigerate until set, at least two hours.
12. Fill layer and top with filling.
13. Frost sides with vanilla frosting.

yellow cake, sugar, cornstarch, salt, water, lemon rind, butter, lemon juice, coloring, vanilla frosting

Taken from www.cookbooks.com/Recipe-Details.aspx?id=283058 (may not work)