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Old fashion cake for a quick dessert. LEMON POKE CAKE RECIPE: To a yellow cake mix add rind from 1/2 lemon. Reserve remaining lemon. Mix according to package directions except use milk in place of water & the rind of 1/2 lemon. Bake according to directions. I find it bakes in less time than listed on the package. Soon as cake barely turns golden & pulls from sides remove from oven & immediately poke holes using a wooden spoon handle, poking holes 1" apart all over cake. Mix lemon instant pudding (regular size) with 2 cups milk. Beat 2 min. & immediately pour pudding in holes of cake using a spatula spreading back & forth over cake to force pudding into holes. Cool 10 min. cover & refrigerate. Beat 8 oz cream at room temperature with 1/3 cup powder sugar. Fold in 8 oz. whip topping & remaining rind of 1/2 lemon. This will get thick very fast. Immediately drop spoonfuls all over cake & spread with back of spoon. Takes a bit of work. Cover & serve the next day. Very lemony, moist, refreshing & gone within the hour! NOTE: you can omit the cream cheese part & just use whip topping, using the remaining 1/2 lemon rind sprinkled on top of whip topping.
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