Snowy Lemon Filled Torte Recipe
Ingredients
| Evaporated milk | 1 Can (10oz) | |
| Egg yolks | 2 | |
| 1/2 cup Lemon Juice from Concentrate | ||
| 1 teaspoon grated lemon rind, optional | ||
| White cake mix package | 1 | |
| Frozen whipped topping | 1 Can (10oz), thawed | |
Directions
Preheat oven to 350°.
In medium bowl, beat sweetened condensed milk and egg yolks.
Stir in ReaLemon, rind and food coloring if desired.
Chill 30 minutes.
Meanwhile, prepare cake mix as package directs.
Pour batter into two well-greased and floured 8-or 9-inch round layer cake pans.
Bake 30 minutes or until lightly browned.
Remove from pans; cool thoroughly.
With sharp knife, remove crust from top of each cake layer and split each layer.
Spread equal portions of lemon mixture between layers and on top to within 1 inch of edge.
Frost side and 1-inch rim on top of cake with whipped topping.
Garnish as desired.
Store covered in refrigerator.
In medium bowl, beat sweetened condensed milk and egg yolks.
Stir in ReaLemon, rind and food coloring if desired.
Chill 30 minutes.
Meanwhile, prepare cake mix as package directs.
Pour batter into two well-greased and floured 8-or 9-inch round layer cake pans.
Bake 30 minutes or until lightly browned.
Remove from pans; cool thoroughly.
With sharp knife, remove crust from top of each cake layer and split each layer.
Spread equal portions of lemon mixture between layers and on top to within 1 inch of edge.
Frost side and 1-inch rim on top of cake with whipped topping.
Garnish as desired.
Store covered in refrigerator.
Chef
