Monday, July 16, 2018
INGREDIENTS:
- 1 box French Vanilla Cake Mix (I prefer Duncan Hines)
- eggs, water, and oil as directed on cake mix package
- 1 cup buttermilk
- 1 box (4 1/2 cup serving size) Lemon Instant Pudding Mix
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 1/4 cup lemon Jell-O gelatin
- 2 teaspoons vanilla extract
- 3 teaspoon lemon juice
- zest of 1 large lemon
- 2-3 tablespoons heavy whipping cream (or milk)
DIRECTIONS:
- Preheat oven to 350° F. Grease and flor 18" x 13" rimmed baking sheet (half sheet pan).
- In a large mixing bowl add cake mix, eggs, water, oil, buttermilk and pudding mix. Using an electric mixer, beat one minute on low. Continue beating another minute on medium high, scrapping down sided of bowl if needed. (do not over mix)
- Pour cake batter into prepared sheet pan. Bake for 22-25 minutes, or until toothpick inserted in middle comes out clean. Remove from oven and cool in pan on a wire rack.
- While cake is cooling, make frosting. Using an electric mixer cream butter and cream cheese until well combined and fluffy. Add powdered sugar, gelatin powder, vanilla extract, lemon juice, lemon zest and 1 tablespoon of cream or milk. Beat until smooth. Add more cream/milk if needed, 1 tablespoon at a time, until desired consistency.
- Frost cake, garnish with berries and lemon slices if desired. Serve from pan and enjoy.
https://tidymom.net/2017/lemon-sheet-cake/
