Lemon Whippersnaps
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A home-kitchen version of lemon whippersnaps, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 (18 1/2 oz.) lemon cake mix
- 2 1/4 c. Cool Whip, thawed
- 1 large egg
- sifted powdered sugar
Method
Combine cake mix, Cool Whip and egg until thoroughly blended. Sift powdered sugar on waxed paper, then drop mixture by teaspoons into powdered sugar and roll to coat. Bake at 350° for 10 to 15 minutes or until light brown.
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