Accompanied Kathleen Brotherton column, published 11-10-2011
1 package lemon cake mix
2/3 cup finely chopped nuts
1 cup applesauce
2 eggs
1 to 2 tablespoons grated lemon peel
1 package cream cheese (3-ounce package), softened
Frosting:
1/3 cup sugar
1/2 cup dairy sour cream
1/4 cup margarine or butter
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1/3 cup chopped nuts
Heat oven to 350 degrees. Grease and flour 13-by-9-inch pan or 15-by-10 inch jelly roll pan. Blend all cake ingredients except frosting.
Beat 4 minutes at low speed. Pour into prepared pan. Bake at 350 degrees for 30-35 minutes or until golden brown.
In small saucepan, combine sugar, sour cream and margarine. Heat to boiling.
Remove from heat; stir in lemon juice and peel. Spread over warm cake. Sprinkle with nuts.
Makes 15-18 servings.
