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Mock Lemon Chiffon Cake

Mock Lemon Chiffon Cake

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
dms036

dms036

The combination of lemon and strawberries makes this a wonderful summer delight. The added instant pudding to the regular cake mix gives this cake the texture of a chiffon cake made from scratch.

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Original recipe yields 14 servings

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Nutrition

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  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 51.4g
  • 17%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 446 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Mix cake and pudding mix together then follow cake mix directions (I substitute Mayonnaise for oil in cake recipe) and bake as directed for 2 - 9 inch round pans. Allow to cool.
  2. To Make Filling: Mix together instant pudding mix with milk until thickened. Fold in 8 ounces of the whipped topping. Spread half of lemon pudding mixture on one cake layer and top with sliced strawberries.
  3. Add second cake layer and spread with remaining lemon filling. Arrange sliced strawberries over top of lemon filling. Frost sides of cake with remaining 8 ounces whipped topping.
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Reviews

Frantic Cook
59

Frantic Cook

5/10/2007

My very awesome roommate actually made this cake (twice!), so the technical comments are based on her experiences. But I can definitely say that this cake tastes wonderful. It's very moist, but light, and not too sweet. The first time my roommate made it though, it looked really gloopy -- the icing was sliding off, and the juice from the strawberries made smears on the cake. Here's what she did the second time: she used less milk in the pudding mix (for the icing) to make it firmer. She handled the pudding/Cool Whip mixture as little as possible -- just enough to fold it all in, but no more. Finally, she drained the strawberries AFTER slicing them (leaving them in a papertowel-lined bowl in the fridge overnight), and blotted the slices w/ a paper towel before putting them on the ice cake. With these modifications, the cake held up much better, and looked as fantastic as it tasted!

CRISSY MARAS
35

CRISSY MARAS

3/9/2007

The taste is what saved this cake for me. 1st, make sure you read ALL the steps (i didn't read ahead, just followed the steps in order), my first mistake was mixing both boxes of pudding in with the cake mix (I used lemon cake, mayo). When I got to the 2nd step for the filling, I was like what pudding? Anyways I went to the store and got another box of lemon pudding for the whipped topping filling. So the cake wound up having an extra box of pudding in it. The filling was so runny that it would not set up and the cakes were sliding around. It wound up looking like an avalanche. But it was delicious. If I were to make it again I would fill it differently, maybe use real whipped cream instead of whipped topping or a whipped cream/cream cheese combo with the lemon pudding. But the lemon/strawberry combo is very good and the actual cake itself was dense and moist and really good.

ASmith
24

ASmith

6/16/2007

this cake is simply amazing. I made it for a memorial day bbq. I originally thought it may have been too much since there were only 6 people there but everyone had seconds and there was only one piece left for me to take home. I am debating on making it again today....just because! its so tasty...i loved it!! also many reviewers complained about the frosting not being firm enough. i refridgerated the pudding and them when i mixed in the whipped cream topping and put it in the freezer to thicken it up some. turned out perfect!!! review edit: I made this cake again with jello brand pudding...BIG mistake. the "frosting" was so runny and i couldnt get it firm. i made another one the same day with generic lemon pudding...it turned out amazing!!! so i HIGHLY recommend using the generic pudding...its cheaper, it taste better, and it looks better....not to mention its easier to work with!!!

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