Strawberry Lemon Truffle Cake
1 box strawberry cake mix (+ ingredients for cake mix)
1 large egg
1 (3.4 oz.) package instant vanilla pudding
1 package Golden OREO® Cookies, finely crushed
1 (8 oz.) package cream cheese, softened
1¼ tsp. fresh lemon zest
1 (16 oz.) package Vanilla CANDIQUIK® Coating
Prepare cake mix as directed on box, adding an additional egg and dry pudding mixture before baking.
Bake as directed, reducing bake time by approximately 2 minutes.
While cake is baking, prepare truffle mixture; mix softened cream cheese, Golden OREO® crumbs and lemon zest until well blended; set aside.
Once the cake is completely cooled, use a knife to slice the cake lengthwise to remove the top of the cake; creating a level surface.
Roll OREO truffle mixture out onto a piece of wax paper until it measures approximately 9X13″.
Transfer OREO truffle mixture on top of the cake. Trim off any excess truffle mixture that may hang over the edges of the cake.
Cut cake into squares (optional). Melt Vanilla CANDIQUIK® in Melt & Make™ Microwaveable Tray as directed on package. Spread a thin layer of CANDIQUIK® on top of the cake.
Top with sprinkles and lemon chips, if desired.
TIP: Best if served the same day