>From the Betty Crocker website...
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Lemon Cake with Lemon Curd Filling
A special pan creates the tunnel while baking so the cake is ready to fill when
cool. It's easy.
Prep Time:25 min
Start to Finish:2 hr
Makes:16 servings
Cake
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4cups water
1/3cup vegetable oil
3egg whites
2tablespoons grated lemon peel
Lemon Curd Filling
2jars (10 oz each) lemon curd
Heat oven to 325°F. Generously grease shaped Bundt® pan and Bundt® Tunnel
Insert with shortening and lightly flour, or spray with baking spray with
flour. Line 4 regular-size muffin cups with paper baking cups. In large bowl,
beat cake mix, water, oil and egg whites with electric mixer on low speed 30
seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in
lemon peel. Place 4 cups batter in Bundt pan. Place tunnel insert on center of
Bundt pan. Fill muffin cups 2/3 full with remaining batter. Bake cake 35 to 40
minutes and cupcakes 18 to 20 minutes. Using sharp or serrated knife,
immediately cut off excess cake across top of Bundt and tunnel insert pans.
Carefully loosen insert pan; remove. Cool cake in pan 10 minutes; remove cake
from pan to cooling rack, placing cake tunnel side down. Cool completely, about
1 hour. Bake cake 35 to 40 minutes and cupcakes 18 to 20 minutes. Using sharp
or serrated knife, immediately cut off excess
cake across top of Bundt and tunnel insert pans. Carefully loosen insert pan;
remove. Cool cake in pan 10 minutes; remove cake from pan to cooling rack,
placing cake tunnel side down. Cool completely, about 1 hour.
High Altitude (3500-6500 ft): Increase water to 1 1/2 cups; decrease oil to 2
tablespoons. Beat on low speed 30 seconds, then on medium speed 3 minutes. Stir
in lemon peel. Bake cake 40 to 45 minutes.
Nutrition Information
1 Serving: Calories 220 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2g,
Trans Fat 1/2g); Cholesterol 20mg; Sodium 290mg; Total Carbohydrate 34g
(Dietary Fiber 0g, Sugars 22g); Protein 2g Percent Daily Value*: Vitamin A 0%;
Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 1 Starch; 1 Other Carbohydrate; 0
Vegetable; 1 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
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~~~***Rhonda G in Missouri***~~~
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