Spring Chick Cake

Name: Spring Chick Cake
Yield: 16 servings
Ingredients: 4 lemons, divided; 1 small pkg (9 oz/250 g) yellow cake mix; 1 cup (250 mL) sour cream; 1 egg; 2 tbsp (30 mL) plus 1 cup (250 mL) powdered sugar, divided; 1 small pkg (3.4 oz/106 g) lemon instant pudding and pie filling mix; 1/2 cup (125 mL) milk; 1 container (16 oz) frozen whipped topping, thawed, divided (6 1/4 cups/1.5 L); 4 oz (125 g) cream cheese, softened

This is an easy decorating tip to just add yellow marshmallow chicks to our Mock Lemon Meringue Cake!

Ingredients

4 lemons, divided
1 small pkg (9 oz/250 g) yellow cake mix
1 cup (250 mL) sour cream
1 egg
2 tbsp (30 mL) plus 1 cup (250 mL) powdered sugar, divided
1 small pkg (3.4 oz/106 g) lemon instant pudding and pie filling mix
1/2 cup (125 mL) milk
1 container (16 oz) frozen whipped topping, thawed, divided (6 1/4 cups/1.5 L)
4 oz (125 g) cream cheese, softened

Directions

Preheat oven to 350°F (180°C). Spray one Torte Pan with nonstick cooking spray. Place an 8-in. (20-cm) circle of Parchment Paper over center of pan. Zest four of the lemons using Microplane® Adjustable Fine Grater to measure 1/4 cup (50 mL). Juice zested lemons to measure 2/3 cup (150 mL); set aside. In Classic Batter Bowl, combine cake mix, sour cream, egg and 1 tbsp (15 mL) of the zest; whisk 1 minute. Pour batter into pan; spread evenly and bake 10-12 minutes or until center is firm.
Remove pan from oven to Stackable Cooling Rack; let stand 3 minutes. Invert cake onto cooling rack; remove parchment and cool 10 minutes. Meanwhile, for glaze, combine 2 tbsp (30 mL) of the juice and 2 tbsp (30 mL) of the sugar in (1-cup/250-mL) Prep Bowl. Microwave on HIGH 15-20 seconds or until sugar is dissolved. Transfer cake to serving platter; brush with glaze.
For filling, in Stainless (2-qt./2-L) Mixing Bowl, combine pudding mix, milk, 1 tbsp (15 mL) zest and 1/4 cup (50 mL) juice; whisk briskly until smooth. Fold in 1 cup (250 mL) of the whipped topping until very thick; set aside. For topping, in Stainless (4-qt./4-L) Mixing Bowl, whisk cream cheese, remaining 2 tbsp (30 mL) zest and remaining 1/4 cup (50 mL) juice until smooth. Slowly add remaining sugar; whisk until smooth. Add remaining whipped topping all at once; fold just until combined. (Mixture will appear curdled but will smooth out when spread.)
Spread filling into well of cake. Spread topping over filling. garnish cake.