Lemon Poppy Seed Stacks
Recipe from
Family Circle
Cut the cake rounds from a sheet cake made from a packaged mix. The tart lemony filling also starts with a mix and has a velvety smooth texture.
Servings:
Makes 12 servings.
Prep Time:
10 mins
Total Time:
30 mins
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Ingredients
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Lemon Watersee savings
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Cake Rounds:see savings
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1box (18.25 ounces) white cake mixsee savings
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3 largeegg whitessee savings
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1/2 teaspoonlemon extractsee savings
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2 teaspoonspoppy seedssee savings
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Filling and Frosting:see savings
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1-1/3 cupslow-fat (1 percent) milksee savings
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1packet powdered whipped topping mix (such as Dream Whip)see savings
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1box (3 ounces) instant lemon pudding mixsee savings
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1/2 teaspoonlemon extractsee savings
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Directions
1.
Heat oven to 350 degrees F. Coat 15 x 10 x 1-inch baking pan with cooking spray. Line with waxed paper; coat paper with cooking spray. Grate rind from lemon; squeeze juice (you should have 1/4 to 1/3 cup). Add water to juice to measure 1-1/3 cups.
2.
Rounds: In bowl, beat cake mix, egg whites, rind, juice-water mixture and extract to blend, 3 minutes. Fold in poppy seeds. Spread in prepared pan.
3.
Bake in 350 degree F oven until cake springs back when pressed, 20 minutes. Let cool in pan on rack 10 minutes. Invert cake onto rack; remove pan and paper. Let cool.
4.
Filling and Frosting: Place milk in bowl. Sprinkle topping mix, pudding mix and extract over top. Beat at medium-high until thick and smooth, 4 minutes. If desired, spoon filling into pastry bag fitted with large star tip.
5.
Using 2-1/4-inch round cutter, cut 24 rounds from cake. Snack on scraps.
6.
Place 12 rounds on serving platter. Pipe or spread 2 level tablespoons filling onto each round. Top with remaining rounds and 1 slightly rounded tablespoon filling. Serve, or refrigerate up to 24 hours. Makes 12 servings.
Nutrition information
Per serving: Calories 255, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 1 mg, Sodium 444 mg, Carbohydrate 44 g, Fiber 1 g, Protein 5 g.
Percent Daily Values are based on a 2,000 calorie diet
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