1. Prepare the cake mix using the egg, water, and lemon extract, following label directions. Pour into a greased and floured 8-inch round cake pan.(9-inch is too large and causes cake to be too flat.) 2. Bake at 350F for time indicated on the cake package, or until the center of the cake springs back when lightly touched. Cool cake in pan on rack for 10 minutes. Remove from pan and cool completely. 3. Prepare pudding mix with milk and vanilla and cook according to package directions. Cover with plastic wrap to prevent skin from forming on top and cool completely. 4. Split layer cake, fill with cooled vanilla pudding, put cake back together and then frost with enough chocolate frosting to cover the top. Store in refrigerator. From the kitchen of Lois FLack. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (82g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 73 (25%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 28.6mg||9 %|
|Sodium 427.4mg||15 %|
|Potassium 78.4mg||2 %|
|Total Carbohydrate 49.9g||15 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 49.2g|
|Protein 3.9g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 289
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