DOUBLE LEMON STREUSEL CAKE

Double Lemon Streusel Cake image

Number Of Ingredients 11

CAKE
1 package (1-lb 2.25-oz) pudding-included lemon cake mix *
1/3 cup margarine or butter, softened
1/2 cup milk
2 eggs
TOPPING
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
4 teaspoons lemon juice
1/2 teaspoon grated lemon peel
1/2 cup chopped nuts

Steps:

Heat oven to 350°F. Generously grease and flour 13 x 9-inch pan. In large bowl, combine cake mix and margarine at low speed until crumbly. Reserve 1 cup of crumb mixture for topping. To remaining crumb mixture, add milk and eggs beat 2 minutes at high speed. Pour batter into greased and floured pan.In small bowl, combine all topping ingredients except nuts beat until smooth.Drop topping mixture by teaspoonfuls onto cake batter carefully spread evenly to cover. In small bowl, combine reserved 1 cup crumb mixture and nuts. Sprinkle over topping mixture. Bake at 350°F. for 30 to 40 minutes or until top springs back when touched lightly in center. Cool completely. Store in refrigerator. *TIP: Yellow cake mix can be substituted for the lemon cake mix.HIGH ALTITUDE - Above 3,500 feet: Add 1/4 cup flour to dry cake mix. Bake at 375° F. for 30 to 40 minutes.Nutrition Per Serving: Calories 280 Protein 4g Carbohydrate 32g Fat 15g Sodium 31OmgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves