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Toasted Lemon Meringue Cake Recipe
|Lemon chiffon cake mix||18 1⁄2 Ounce (1 Package)|
|Clear lemon filling||1 Cup (16 tbs)|
|Fluffy white frosting mix||1 1⁄4 Ounce (1 Package)|
Serving size: Complete recipe
Calories 2423 Calories from Fat 101
% Daily Value*
Total Fat 10 g14.9%
Saturated Fat 2.5 g12.5%
Trans Fat 2 g
Cholesterol 0 mg
Sodium 2130.9 mg88.8%
Total Carbohydrates 552 g184%
Dietary Fiber 8.7 g35%
Sugars 343.8 g
Protein 26 g52.4%
Vitamin A Vitamin C 52.4%
Calcium 5.4% Iron 69.9%
*Based on a 2000 Calorie diet
Split cake to make 3 layers.
Reserve small amount of Clear Lemon Filling; fill layers with remaining filling.
Heat oven to 400°.
Cover baking sheet with aluminum foil.
Place cake on baking sheet.
Prepare frosting mix as directed on package.
Bake until delicate brown, 8 to 10 minutes.
Mix reserved filling and small amount hot water.
Drizzle around top edge of cake, allowing some to run down side.