Lemon-Filled Cake

Granted, this recipe won't really help you along your journey to better health, but it includes lemon juice.  And it sure tastes good!  I made this cake, among other things, for Superbowl Sunday and received rave reviews.  Hope you enjoy it.

Bake yellow cake mix according to directions for two 8" or 9" rounds.

Filling

3/4 cup granulated sugar

2 tablespoons cornstarch

1/8 teaspoon salt

3/4 cup cold water

2 egg yolks, slightly beaten

1 teaspoon grated lemon peel

Juice of medium lemon

1 tablespoon butter or margarine

In a small saucepan, combine sugar, cornstarch and salt. Gradually add water and whisk until well blended. Whisk in egg yolks, lemon peel and lemon juice. Cook over medium heat, whisking constantly, until thick and bubbly. Boil one minute; remove from heat. Stir in butter. Cool to room temperature, without stirring

Frosting

    4 cup confectioner’s sugar

    1/2 cup butter, softened

    2 tablespoons lemon juice

    1 teasoon lemon zest

    2 tablespoons milk

In a mixer, blend the first four ingredients well.  Slowly add the milk until you achieve the desired consistency.

Cut each round in half diagonally.  Put one half of a round inside-down on the serving plate.  Frost the top of it with half the filling. Place the other half inside-down.  Frost with the frosting.  Repeat with the other round and finish with the rest of the frosting.  Enjoy!