| 1 | box Betty Crocker® SuperMoist® lemon cake mix |
| Water, vegetable oil and eggs called for on cake mix box |
| 1 | cup powdered sugar |
| 1/4 | cup fresh lemon juice (1 large lemon) |
| 1 | container Betty Crocker® Rich & Creamy lemon frosting |
| Lemon drop candies, crushed, if desired |
| 1. | Heat oven to 350°F (325°F for dark or nonstick pans). Line 2 (8-inch) square pans with foil, letting foil hang 2 inches over 2 opposite sides of pans. Grease bottoms and sides of foil with shortening or cooking spray. |
| 2. | Make cake mix as directed on box, using water, oil and eggs. Pour into pans. Bake 28 to 33 minutes or until toothpick inserted in center of cake comes out clean. Cool 15 minutes. |
| 3. | In small bowl, mix powdered sugar and lemon juice. Poke top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle and spread lemon mixture over top of cake. Refrigerate about 2 hours or until chilled. Remove cakes from pans by lifting with foil; peel away foil. |
| 4. | In small microwavable bowl, microwave frosting uncovered on High 15 seconds. On serving plate, place 1 cake, rounded side down; trim if necessary so layer rests flat. Spread with half of frosting. Top with second cake, rounded side up. Frost top of cake with remaining frosting. Garnish with lemon drop candies. Store loosely covered at room temperature. |
| Follow High Altitude directions on cake mix box for 8-inch pans. |
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| You can use two 8- or 9-inch round cake pans instead of the square pans. |
|
| To crush lemon drops, place in heavy-duty resealable food-storage plastic bag and crush with rolling pin or meat mallet. |
Nutrition Information:
450 ( 150); 17g ( 3 1/2g, 3 1/2g); 55mg; 390mg; 72g ( 0g, 53g); 3g 0%; 0%; 6%; 4% 1 ; 4 ; 0 ; 3 5