Lemon Poppy Seed Cake

• 1 lemon poppyseed cake mix
• 34 cup sugar
• 3 tablespoons cornstarch
• 14 teaspoon salt
• 34 cup water
• 1 tablespoon butter
• 13 cup lemon juice
• 34 cup sugar
• 14 teaspoon cream of tartar
• 1 teaspoon vanilla
• 3 egg whites
• 14 cup boiling water

1. Bake cake as directed on package in 9x13.
2. Cool.
3. For Filling: Mix sugar, cornstarch and salt in a small saucepan over medium heat.
4. Add water slowly stirring constantly.
5. Bring mixture to a boil and boil for 1 minute, remove from heat.
6. Stir in butter and lemon juice.
7. Mixture will thicken as it sits.
8. For Frosting: Mix sugar, cream of tartar, vanilla and egg whites in a bowl add boiling water and beat at high speed for 5-7 minutes until fluffy.
9. When cake and filling are cooled top the cake with the filling then frost.
10. * Looks pretty in a glass cake pan*.

lemon poppyseed cake mix, sugar, cornstarch, salt, water, butter, lemon juice, sugar, cream of tartar, vanilla, egg whites, boiling water

Taken from www.food.com/recipe/lemon-poppy-seed-cake-357263 (may not work)