Toasted Lemon Meringue Cake
|Lemon chiffon cake mix||18 1⁄2 Ounce (1 Package)|
|Clear lemon filling||1 Cup (16 tbs)|
|Fluffy white frosting mix||1 1⁄4 Ounce (1 Package)|
Bake cake mix as directed on package.
Split cake to make 3 layers.
Reserve small amount of Clear Lemon Filling; fill layers with remaining filling.
Heat oven to 400°.
Cover baking sheet with aluminum foil.
Place cake on baking sheet.
Prepare frosting mix as directed on package.
Bake until delicate brown, 8 to 10 minutes.
Mix reserved filling and small amount hot water.
Drizzle around top edge of cake, allowing some to run down side.