- 1 18.25-ounce package lemon cake mix
- 1 8-ounce container frozen whipped topping, thawed (like Cool Whip)
- 1 egg
- 1 teaspoon lemon zest
- 2 cups confectioners’ sugar
- Preheat oven to 350 F.
- Mix together cake mix, whipped topping, lemon zest and egg. The batter will be very sticky.
- Just be patient as you drop by teaspoonfuls into bowl of confectioners’ sugar and coat.
- Shape into balls.
- Bake for 12-14 minutes. Do not allow to brown.
- Best the second day provided they are stored in an airtight container once cooled.
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