4 Layer Lemon Cake

Mock Cream Topping:
4 tablespoon flour
1 cup milk
1 cup butter
1 cup sugar (granulated )
Dash of salt
2 tsp. vanilla
Mix flour with milk in saucepan. Cook over low heat, stirring constantly until very thick (like paste). Set aside to Cool.Cream butter add sugar and beat with electric mixer until light and fluffy. Add the cooled flour mixture and beat about 4 minutes or until thoroughly mixed and icing appears like whipped cream. Add a dash of salt and vanilla to cream.

1 white cake mix (make according directions, I use the whole egg not just the white)

1 can lemon pie filling


divide cake batter into 2 round cake pans  bake as directed, cool completely . Slice first cake through the middle (sideways) to make 2 thin layers on a large plate place the top layer slice on the bottom so that the inside slice is facing up, spread with 1/3 of lemon filling, place other half on top, spread another 1/3 of the lemon filling. Slice the other half of cake the same way only place the bottom slice on top of the layer on lemon filled cake, add the last of the filling on top of 3rd layer then top with the last layer cake, top side up. Spread Cream on sides and top of cake.

* should be stored in refrigerator after slicing