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Steps
1
In large bowl, mix salsa ingredients. Cover and refrigerate about 1 hour or until chilled.
2
Heat oven to 325°F. Generously grease and flour 10- or 12-cup fluted tube cake pan, or spray with baking spray with flour. In medium bowl, beat cake mix, milk, cream cheese, vanilla and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Beat 2 minutes longer. Pour into pan.
3
Bake 38 to 44 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate and remove pan. Cool completely, about 1 hour.
4
Place cake on serving plate; sprinkle with powdered sugar. Stir salsa; serve with cake. Store cake loosely covered. Store salsa covered in refrigerator.
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Betty Crocker™ Super Moist™ lemon cake mix would add extra zip to this recipe; just omit the vanilla.
Leftover cake? Layer 1-inch cake cubes, whipped cream and fresh fruit in goblets. Cover and refrigerate about 1 hour before serving.
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Nutrition Facts are not available for this recipe
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