Cut butter into cake mix until crumbly; remove 1 cup of mixture for topping.
To remaining mixture add milk and eggs; beat on high speed with mixer for 2 minutes. Pour into greased and floured 9x13x2 pan. Set aside.
Cream together sugar, cream cheese, lemon juice and rind; blend well. Drop by teaspoonfuls onto the batter in pan and spread across the batter to the edges of the pan with a knife. Add nuts to reserved cake mixture for topping, sprinkle evenly over batter. Bake at 350? for 30-35 minutes or until cake is light brown. Best stored in refrigerator.
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|Serving Size: 1 Serving (183g)|
|Recipe Makes: 4|
|Calories from Fat: 489 (72%)|
|Amt Per Serving||% DV|
|Total Fat 54.4g||72 %|
|Saturated Fat 27g||135 %|
|Monounsaturated Fat 14.2g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 230mg||71 %|
|Sodium 385.6mg||13 %|
|Potassium 228.4mg||6 %|
|Total Carbohydrate 42.8g||13 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 41.7g|
|Protein 10.9g||16 %|
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Calories per serving: 683
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