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Mock Lemon Chiffon Cake
SUBMITTED BY:
dms036
PHOTO BY:
MrsKatt
"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."
RECIPE RATING:
Read Reviews
(38)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
1 Hr
READY IN
1 Hr 30 Min
Original recipe yield 1 - 2 layer 9 inch cake
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 (3.4 ounce) package instant lemon pudding mix
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
1 pint fresh strawberries, sliced
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DIRECTIONS
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.
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.
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
Reviewed on Jun. 21, 2006 by
MrsKatt
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MrsKatt
Jun. 21, 2006
I used a lemon cake mix instead of white, I wanted a more lemony flavor. I also used mayonnaise instead oil. Turned out perfectly! Nice, refreshing summertime dessert.
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6 users found this review helpful
I used a lemon cake mix instead of white, I wanted a more lemony flavor. I also used...
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Reviewed on May 10, 2007 by Frantic Cook
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Frantic Cook
May 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!
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5 users found this review helpful
My very awesome roommate actually made this cake (twice!), so the technical comments are based...
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Reviewed on Jul. 27, 2003 by LIZDALY54
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LIZDALY54
Jul. 27, 2003
Delicious. I only needed 8 oz of cool whip rather than 16oz. So good, I would definitely make it again.
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4 users found this review helpful
Delicious. I only needed 8 oz of cool whip rather than 16oz. So good, I would definitely...
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Reviewed on May 2, 2003 by LIBERTY0426
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LIBERTY0426
May 2, 2003
Wonderful recipe! I like tall cakes, so I made a 3 layer cake (2 white layers & 1 lemon layer in the middle.) Adding whole strawberry on top was a nice touch. I will definitely make this one again!
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4 users found this review helpful
Wonderful recipe! I like tall cakes, so I made a 3 layer cake (2 white layers & 1 lemon layer...
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Reviewed on Mar. 9, 2007 by
CRISSY MARAS
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CRISSY MARAS
Mar. 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.
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3 users found this review helpful
The taste is what saved this cake for me. 1st, make sure you read ALL the steps (i didn't read...
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Reviewed on Aug. 11, 2006 by
taralyn8
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taralyn8
Aug. 11, 2006
I made this cake last night & used some of the suggestions from the past reviews. For the cake I used a lemon cake mix & vanilla instant pudding. I made the filling as the recipe reads, but used the Whipped Cream Cream Cheese Frosting recipe from this site to frost the sides instead of just whipped topping. This is one of the best cakes I have ever made. I was hesitant about using mayo in the cake instead of oil, but it was outstanding! This cake was super-moist & I will make it again for sure!
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3 users found this review helpful
I made this cake last night & used some of the suggestions from the past reviews. For the...
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Reviewed on Apr. 30, 2007 by
DetectiveL
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DetectiveL
Apr. 30, 2007
The first time I made this cake, the frosting was too viscous; I might have misread the amounts for ingredients. The second time I made the cake, everything was perfect. Instead of using 16 oz. of whip cream, I just used the mixture of pudding, milk, and 8 oz. whip cream to frost the 2 9" layers and the sides of the cake. I also used lemon cake instead of white. Delicious.
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2 users found this review helpful
The first time I made this cake, the frosting was too viscous; I might have misread the...
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Reviewed on Jul. 13, 2003 by
LDSMOM01
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LDSMOM01
Jul. 13, 2003
What a heavenly recipe. I made this with low-fat mayo in place of the oil for the cake mix and used egg whites in order to lower the fat content. I also used skim milk and fat-free whipped topping and decided not to "frost" the sides. It was absolutely delicious. Everybody loved it.
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2 users found this review helpful
What a heavenly recipe. I made this with low-fat mayo in place of the oil for the cake mix...
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Reviewed on Nov. 7, 2002 by KARK
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KARK
Nov. 7, 2002
Absolutely so pretty & delicious!!!
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2 users found this review helpful
Absolutely so pretty & delicious!!!
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Reviewed on Mar. 28, 2008 by
Blair
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Blair
Mar. 28, 2008
I made this for a comany Easter Party. It looked great,and tasted better than I had hoped. Everyone loved it. I used a French Vanilla cake mix, light mayo, and Fat Free Cool Whip, and it just turned out great. It wasn't to gooey like I had read in the other reviews. Oh I also added a teaspoon of lemon extract to the cake batter for a hint of lemon. I do recommend drying strawberries before use.