Lemon Cake Filling

3/4 cup sugar
2 Tablespoons cornstarch
1/8 teaspoon salt
3/4 cup cold water
2 egg yolks, slightly beaten
1 teaspoon grated lemon peel
Juice of medium lemon
1 Tablespoon butter or margarine
Combine sugar, cornstarch and salt in a small saucepan. Gradually add water and whisk until well blended. Whisk in egg yolks, lemon peel and lemon juice. Cook over medium heat, whisking constantly until thick and bubbly. Boil one minute; remove from heat. Stir in butter. Cool to room temperature, without stirring.

YIELD: 1 cup; fills one 8" layer

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STRAWBERRY FILLED CAKE

1 lg. angel food cake
1 can Eagle Brand milk
1/3 c. lemon juice
1 (8 oz.) container Cool Whip
1 (10 oz.) pkg. frozen strawberries, thawed and undrained
1 tsp. almond flavoring

Cut 1 inch slice off top of cake, reserve. Scoop out center, making a tunnel, leave 1 inch on bottom of cake. Break removed cake center into pieces. Mix rest of ingredients, except strawberries. Save 1 1/2 cups. Add cake pieces to rest of Cool Whip mixture. Fold in strawberries. Fill tunnel with cake - Cool Whip mixture. Replace top slice. Cover with reserved Cool Whip mixture. Chill. Decorate with sliced fresh strawberries and almond slices.

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Pineapple Cake Filling Recipe

1/2 cup sugar
4 tablespoons flour
1/8 teaspoon salt
1 egg
1 cup pineapples, cut into pieces
3/4 cup pineapple juice
1 tablespoon butter

Mix sugar, flour, and salt. Add beaten egg, pineapple, and the juice, Cook in double boiler until thick.
Add butter and mix well gain.
Remove from heat and cool.

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Site: cake.allrecipes.com/az/LaneCake.asp
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