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1 box lemon cake mix 1/2 cup butter, melted 3/4 cup milk 2 eggs 1/4 cup sugar 8 oz. cream cheese 1 tbsp lemon juice 1/2 cup chopped pecans 1 tsp. grated lemon peel Grease and flour 13x9" pan. Stir butter into dry cake mix until crumbly. Reserve 1 cup of crumbs for topping. Add milk and eggs to remaining crumbs. Beat 2 minutes at high speed, pour into pan. Combine cream cheese, sugar, juice and peel, blend until smooth. Drop by spoonfuls onto cake batter. Spread to edges of pan. Add nuts to crumbs, sprinkle over cream cheese. Bake at 350 degrees for 30-35 minutes until golden brown. Store in refrigerator. |
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