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Olive Garden Lemon Cake


1 Box Cake Mix
1 Box Lemon Cake Mix (optional)
2 Cups Powdered Sugar (to taste)
1 Cup Heavy whipping cream
3tbs Lemon juice
8oz Mascarpone

Prepare cake as directed using whole eggs in a 10" round cake pan or 10" round spring form pan. 

Blend mascarpone, powered sugar, and lemon juice together. In a medium bowl, whip heavy whipping cream to stiff peaks. Gently fold into  cheese mixture and blend by hand. Chill until needed.


Mix flour and powered sugar in small bowl. Crumble butter in and dribble in vanilla extract. The crumbles should be no larger than pea size. If you have trouble crumbling mixture, chill for a few minutes. Chill until needed.

After cake is cooled, cut in half. Spread cheese mixture, saving 1/2 cup, on bottom half and carefully place top layer back. Spread rest of cream cheese mixture on the sides of cake. Press crumb topping into sides gently. Chill for 3 hours. Cut into 12 pie shaped slices. Makes 12 servings.




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