Creamy Lemon "poke" Cake

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 1 (1 lb) box lemon cake mix
• 1 1/4 cups water (for cake)
• 1/3 cup oil (for cake)
• 3 eggs (for cake)
• 16 ounces cream cheese, -softened
• 1/2 cup powdered sugar
• 1/8 cup lemon juice
• 2 (4 ounce) boxes instant lemon pudding mix (or pie filling)
• 4 cups cold milk (for pudding)
• 2 tablespoons grated lemon peel

Recipe

• 1 bake cake according to box directions, using two 8 inch round pans.
• 2 while cake is baking, whip together cream cheese, lemon juice and powdered sugar into creamy frosting.
• 3 when cake is done baking, cool for ten minutes then spread approximately 1/3 frosting on top only of the first cake round.
• 4 place second cake round directly on top of first and poke appx. 10-15 holes down through cakes with round handle of wooden spoon, staying at least 1/2 inch away from edge of cake at 1-inch intervals.
• 5 make pudding as directed.
• 6 using a small funnel, immediately pour about 1/2 of the thin pudding into holes.
• 7 let remaining pudding mixture stand to thicken slightly.
• 8 spread remaining frosting over top and sides of cake.
• 9 spoon thickened pudding over top of cake, swirling with a toothpick to "frost" cake.
• 10 sprinkle grated lemon peel over top of cake to garnish.
• 11 refridgerate at least 1 hour or until ready to serve. store cake in refrigerator.