Ingredients:
1 (18 1/4 ounce) packages lemon cake mix
1 1/3 cups water ( or as called for in cake mix directions)
1/2 cup vegetable oil ( or as called for in cake directions)
3 eggs ( or as called for in cake directions)
1 (3 1/2 ounce) packages lemon pie filling mix ( cook type)
2 egg whites
1/4 cup sugar
Directions:
Grease and flour two 8 inch round layer cake pans.
Make, bake and cool cake according to package directions.
Cook pudding as directed on package for pie filling.
Cool for 30 minutes, stirring several times.
Beat egg whites until frothy.
Gradually add in sugar beating until stiff but not dry.
With long serrated knife, split each cake layer into 2 thin layers.
Place one cake on oven proof plate.
Spread 1/4 of lemon pudding on cake and repeat with all cakes, ending with lemon pudding on top.
Spread meringue around sides of cake, making elegant swirls.
Bake at 450 F for 5 minutes or until lightly browned.
Cool to room temp before serving.
Store in refrigerator.
Servings: 16
Time preparation: 30 min.
Time total: 60 min.