Lemon Drop Cake

I am known as the dessert queen in Steven's family and love trying new things. I had originally just wanted to make brownie sundaes for our family dinner this past Friday, but I didn't have any brownie mix... so I resorted to what I had in the kitchen. I'd already been to the grocery and refused to go back.

Here's what I came up with:

Lemon Drop Cake 

1 Box Lemon Cake Mix (Eggs, Water and Oil as directed)
1 Cup Powdered Sugar
1/4 Cup Lemon Juice
1 Container Lemon Icing
1 Container White Icing

1. Heat oven to 350°F (325°F for dark or nonstick pans). Line 2 (8-inch) square pans with foil, letting foil hang 2 inches over 2 opposite sides of pans. Grease bottoms and sides of foil with shortening or cooking spray.
2. Make cake mix as directed on box, using water, oil and eggs. Pour into pans. Bake 28 to 33 minutes or until toothpick inserted in center of cake comes out clean. Cool 15 minutes.
3. In small bowl, mix powdered sugar and lemon juice. Poke top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle and spread lemon mixture over top of cake. Refrigerate about 2 hours or until chilled. Remove cakes from pans by lifting with foil; peel away foil.
4. In small microwavable bowl, microwave vanilla frosting uncovered on High 15 seconds. On serving plate, place 1 cake, rounded side down; trim if necessary so layer rests flat. Spread with vanilla frosting. Top with second cake, rounded side up.  Microwave lemon frosting for 25 seconds. Frost top of cake with lemon frosting. Garnish with lemon drop candies. Store loosely covered at room temperature.

Enjoy!