gluten free hot milk cake w/lemon filling
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OMG! For all ya'll who have gone Gluten Free, ya'll know the quest for good, moist and tasty is an uphill journey. Through trial and error, this is a moist and tasty find.
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method
Convection Oven
Ingredients For gluten free hot milk cake w/lemon filling
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1 pkggf yellow cake mix
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1 pkgdream whip (dry)
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2/3 cmilk
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4eggs
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2 tspgf vanilla
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1 stickbutter or margarine
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3egg yolk
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1 cansweetened condensed milk
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1/2 cfresh squeezed lemon juice
How To Make gluten free hot milk cake w/lemon filling
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1Mix cake mix and dream whip together
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2Heat milk and butter until butter is melted and milk is hot. NOT SCALDED! Pour into cake mixture.
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3Add 4 eggs and vanilla. Beat until batter is smooth. Pour into 2 8-inch cake pans. Bake following package directions. When done, remove from oven and let cakes cool on wire wrack.
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4For Lemon Filling: Mix together the 3 egg yolks and sweetened condensed milk until well blended. Add lemon juice, mix well. Refrigerate until set and cakes are completely cooled. Run a bead of frosting around top of bottom layer cake to hold lemon filling. Fill center of cake with the filling. Add top layer carefully, try to avoid "mashing" top, you don't want the filling to ooze out from between the layers. Frost sides and top of cake with remaining frosting. Refrigerate leftovers.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Gluten Free Hot Milk Cake w/Lemon filling:
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