1 (18.25 ounce) box lemon cake mix
1 small box lemon pudding and pie filling mix
2 egg whites
1/4 cup granulated sugar
Using two 8-inch round layer cake pans, mix, bake and cool cake as directed on package. Cook lemon pudding and pie filling mix as directed for pie filling. Cool 30 minutes, stirring several times.
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Beat egg whites until frothy in a bowl; gradually add sugar; beat until stiff but not dry.
Split each cake layer into 2 layers. Stack on cookie sheets or oven proof plates. Spread lemon pudding between between layers and on top of cake. Spread meringue around sides of cake. Bake at 450 degrees F for 5 minutes, or until meringue is light brown. Cool to room temperature before serving. Store cake in refrigerator.
Yields: 16 servings
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