LEMON SHEET CAKE--TNT
CAKE:
1 box (18.25 ounces) lemon cake mix
4 large eggs
1 can (15.75 ounces) lemon pie filling (I use Comstock)
FROSTING:
1 package (3 ounces) cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
2 cups powdered sugar
1&1/2 teaspoons vanilla extract
Preheat oven to 350 degrees F.
In a large mixing bowl, beat the cake mix and eggs until well
blended. Fold in the pie filling.
Spread into a greased 15x10x1 inch baking pan.
Bake for 18-20 minutes or until a toothpick inserted near the center
comes out clean. Cool on wire rack.
In a medium mixing bowl, beat cream cheese, butter, and powdered
sugar until smooth. Stir in vanilla. Spread over cooled cake.
Store in the refrigerator.
Yield: 30 to 35 servings (depends on the size of your piece I say!!)
**I double the frosting and you don't have to store the cake in the
refrigerator if you don't want to.
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