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Instructions |
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Preheat oven to 400 degrees. Line 13 x9 inch pan with
parchment paper. Prepare cake mix according to package. Pour
into pan Bake 15-18 minutes. Cool completely.
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Microwave water on high until boiling. Add gelatin; stir until
dissolved. Add jam; whisk until smooth. Invert cake onto smooth
cutting board, remove paper. Prick cake at 1/2 inch intervals.
Brush cake evenly with all but 2 tbs of the gelatin mixture. Trim
1/4 inch around edge of cake; discard edges. Cut cake
crosswise into 3 equal layers.
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Zest lemon; set zest aside. Juice lemon to measure 2 tbs juice.
Combine cream cheese and lemon juice; whisk until smooth.
Add milk; whisk until smooth. Spoon whipped topping over
cream cheese mixture (do not mix) Sprinkle with pudding mix;
mix well. (mixture will be very thick)
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Place one cake layer. Fill decorator bag with filling mixture. Pipe
a straight border around the edge of cake layer. Using a large
scoop place 4 scoops of filling down the center; spread evenly
to border. Tope with second cake layer. Repeat filling as above.
For third layer, pipe a decorative border around the edge.
Spread any remaining filling down the center. Arrange kiwi on
top of cake. Place strawberries and gelatin mixture in bowl and
mix. (if gelatin is thick; microwave on high for 5-10
seconds)spoon Strawberries over top of cake; sprinkle with
reserved lemon zest.
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Originally Submitted
6/21/2015
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