Lemon-cream Spice Cake

• 1 (14 ounce) box gingerbread cake mix
• 1 cup chopped walnuts (4 oz)
• 8 ounces cream cheese, softened
• 34 cup prepared lemon curd

1. Preheat oven to 350.
2. Grease a 15 1/2 x 10 1/2" jellyroll pan, line it with parchment and grease the parchment.
3. Prepare gingerbread as directed on the box for a cake.
4. Stir in the walnuts and spread the batter in the pan.
5. Bake 10 to 11 minutes or'til a toothpick inserted in the center comes out clean.
6. Cool cake in the pan on a wire rack.
7. When the cake is cool, prepare the lemon-cream filling as follows:.
8. Beat cream cheese in a bowl with a mixer at medium speed until it's smooth.
9. Add the lemon curd and and beat just'til blended.
10. (DON'T overmix-- this will make the filling too loose.
11. ).
12. To assemble the cake invert it onto a large cutting board and peel off the parchment.
13. Cut the cake crosswise into 4 equal rectangles and place 1 rectangle on a platter.
14. Top with one fourth (a heaping 1/3 cup) of the lemon filling, and repeat with remaining cake rectangles and lemon filling.
15. If not serving right away cover loosely with plastic wrap and refrigerate up to 2 days.

gingerbread cake, walnuts, cream cheese, lemon curd

Taken from www.food.com/recipe/lemon-cream-spice-cake-110559 (may not work)