HOW TO MAKE CHECKERBOARD CAKE RECIPES
LEMON-LIME MAGIC CAKE RECIPE - BETTYCROCKER.COM
A citrusy lemon-lime filling is poured over white cake batter so the filling becomes the bottom layer and the cake layer rises to the top. It’s magic and delicious!
Provided by Betty Crocker Kitchens
Total Time 5 hours 25 minutes
Prep Time 20 minutes
Yield 18
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
- In large bowl, beat Cake Layer ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan.
- In another large bowl, mix Lemon-Lime Layer ingredients with whisk until smooth. Evenly pour over top of cake batter in pan; mixture will sink to bottom as you pour over cake batter.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 4 hours to chill. Spread whipped topping over chilled cake. Sprinkle with additional lemon and lime peel if desired. Using a serving spatula and a knife to carefully help slide pieces off, cut into 6 rows by 3 rows. Store covered in refrigerator.
Nutrition Facts : Calories 270 , CarbohydrateContent 41 g, CholesterolContent 75 mg, FatContent 2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 200 mg, SugarContent 29 g, TransFatContent 0 g
LEMON-LIME MAGIC CAKE RECIPE - BETTYCROCKER.COM
A citrusy lemon-lime filling is poured over white cake batter so the filling becomes the bottom layer and the cake layer rises to the top. It’s magic and delicious!
Provided by Betty Crocker Kitchens
Total Time 5 hours 25 minutes
Prep Time 20 minutes
Yield 18
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
- In large bowl, beat Cake Layer ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan.
- In another large bowl, mix Lemon-Lime Layer ingredients with whisk until smooth. Evenly pour over top of cake batter in pan; mixture will sink to bottom as you pour over cake batter.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 4 hours to chill. Spread whipped topping over chilled cake. Sprinkle with additional lemon and lime peel if desired. Using a serving spatula and a knife to carefully help slide pieces off, cut into 6 rows by 3 rows. Store covered in refrigerator.
Nutrition Facts : Calories 270 , CarbohydrateContent 41 g, CholesterolContent 75 mg, FatContent 2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 200 mg, SugarContent 29 g, TransFatContent 0 g
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