Categories: Dessert

Ingredients

• 1 pkg. of yeast
• 1/4 cup of warm water
• 1 egg beaten
• 1/4 tsp. salt
• 1 1/2 sticks of melted margarine
• 2 cups of all purpose flour
• Filling:
• 2 (8 oz. pkg.) cream cheese
• 1 1/2 cups sugar
• 2 tsp. lemon juice

Directions

1. eheat oven to 375.

2. In a large bowl combine the yeast and warm water.

3. Add to this the egg, salt and melted margarine.

4. Stir in flour.

5. The dough should be soft but not sticky.

6. Wrap in plastic wrap and refrigerate while making filling.

7. Whip softened cream cheese with sugar and lemon juice until smooth.

8. Divide the dough in two equal parts.

9. Between two sheets of waxed paper roll one piece of dough until it is about 18 inches long and 12 inches wide.

10. Remove the top piece of paper and spoon half of the filling down the center of the dough.

11. Next, fold end pieces in about 3 inches each.

12. Fold the third side up and the fourth sides over to completely cover the filling and dough.

13. Pull the sheet of waxed paper with the cake on top of it to the end of the table.

14. Place a cookie sheet that was line with aluminum foil under the lip of the table.

15. Flip the cake over on to the cookie sheet using the waxed paper from the far end.

16. With a sharp knife, cut a slit down the middle of the cake, piercing only the top layer of dough.

17. Bake about 25 minutes.

18. Cool completely on the cookie sheet, sprinkle with powder sugar and refrigerate.

19. This cake freezes very well, just double wrap and that in refrigerator.

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