Yield: Makes 20 servings Ingredients:
2 packages (18-1/4 ounces each) white cake mix, plus ingredients to prepare mixes
Grated peel of 3 lemons
2 containers (16 ounces each) lemon frosting
Pastel-colored coated
Preparation:
1.Preheat oven to 350°F. Line bottoms of one 6-inch, one 8-inch and one 10-inch round cake pan with parchment paper. Spray pans with nonstick cooking spray.
2.Prepare cake mixes according to package directions, stirring lemon peel into batter. Pour about 1-3/4 cups batter into 6-inch pan, about 2-3/4 cups batter into 8-inch pan and about 4-1/4 cups batter into 10-inch pan.
3.Bake 10-inch cake 28 to 30 minutes and 6-inch and 8-inch cakes 33 to 35 minutes or until toothpick inserted into centers comes out clean. Cool completely in pans on wire racks.
4.Place 10-inch cake upside down on serving plate; frost top and side of cake. If top of 8-inch cake is rounded, cut off top with long serrated knife. Place cake flat side down centered over 10-inch cake. Frost top and side of cake. If top of 6-inch cake is rounded, cut off top with long serrated knife. Place cake flat side down centered over 8-inch cake. Frost top and side of 6-inch cake. Decorate with candies as desired.
I have made this with different cake flavors and icings. I have used marshmallows or chocolate chips. Anything round to make the dots. You don't need to use a box mix if you have something you love.
2 packages (18-1/4 ounces each) white cake mix, plus ingredients to prepare mixes
Grated peel of 3 lemons
2 containers (16 ounces each) lemon frosting
Pastel-colored coated
Preparation:
1.Preheat oven to 350°F. Line bottoms of one 6-inch, one 8-inch and one 10-inch round cake pan with parchment paper. Spray pans with nonstick cooking spray.
2.Prepare cake mixes according to package directions, stirring lemon peel into batter. Pour about 1-3/4 cups batter into 6-inch pan, about 2-3/4 cups batter into 8-inch pan and about 4-1/4 cups batter into 10-inch pan.
3.Bake 10-inch cake 28 to 30 minutes and 6-inch and 8-inch cakes 33 to 35 minutes or until toothpick inserted into centers comes out clean. Cool completely in pans on wire racks.
4.Place 10-inch cake upside down on serving plate; frost top and side of cake. If top of 8-inch cake is rounded, cut off top with long serrated knife. Place cake flat side down centered over 10-inch cake. Frost top and side of cake. If top of 6-inch cake is rounded, cut off top with long serrated knife. Place cake flat side down centered over 8-inch cake. Frost top and side of 6-inch cake. Decorate with candies as desired.
I have made this with different cake flavors and icings. I have used marshmallows or chocolate chips. Anything round to make the dots. You don't need to use a box mix if you have something you love.
