How to make it

  • Low cal versions can be made just change ingredients to low cal where you can, including low fat cream cheese and pudding.
  • Put the liquids in a large bowl and mix with the cream cheese until smooth, add the rest of the ingredients and using a greased tubbed cake pan,or a chiffon cake pan with the hole in the center, cook on low heat until the cake starts to brown, pulls away from the side or a toothpick inserted into the cake comes out clean about 1 hour and a 1/2 at 300 degrees. A lemon drizzle would be a nice topping, but really you don't need a topping on this cake. The cake will fall, but trust me it is thick, heavy , moist and delicious! It lasted about 2 days here!

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