Saturday, February 19, 2011


Evening Everyone.
Had a hectic day today... The party was so much fun last night ... Kevin and Sarah have some great friends.. Us oldies were saying how times have changed. When we were their age we would never of thought of having our parents and their friends at our parties but these kids would of had it no other way... and for that Grumpy and I would love to thank you... The diversity of ages and jobs was overwhelming... Then we were off to Kimblery's to help her with getting ready to move into her new place and it is going to be real nice once it is all finished... Thank you Breanne for being such a big help today and to her husband and my sister for looking after my great neice so that Breanne could come and give us a hand..
I love this version of lemon meringue pie instead it is a cake... Not real sweet but so good....

1 (18.25 ounce) package lemon cake mix
1 1/4 cups water, or as needed
3 eggs
1/3 cup vegetable oil
1 (21 ounce) can lemon pie filling
3 egg whites
1/2 cup white sugar

Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 3 8-inch cake pans.

Mix the cake mix, water, eggs, and vegetable oil as directed on the package, and pour batter into prepared cake pans.

Bake the layers in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes.

Let cool in pan at least 20 minutes or until completely cool.

When the cake is completely cool, run a paring knife between the cake and the edge of the pan.
Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it.
Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.

To fill and decorate, lay a cake layer onto an oven-safe plate, and spread half the lemon filling over the bottom layer. Place a second layer gently on the lemon filling, and spread the rest of the filling on the top of the second layer. Top with third layer.

Beat the egg whites in a bowl until they form stiff peaks, then gradually add the sugar and continue to beat until the mixture forms a fluffy, shiny meringue. Spread the meringue all over the cake like a frosting, spreading it into decorative peaks and swirls.
Place the decorated cake back into the hot oven, and bake until the peaks and swirls of meringue are lightly browned, about 10 minutes. Refrigerate 4 hours to overnight, then serve cold.
No time for shopping lists today so will do it tomorrow..Everyone have a nice evening and talk to you tomorrow.. Grumpy just going to pour me a nightcap ..

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