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1
Grease and flour a 10-inch tube pan.
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2
In large mixing bowl, beat cake mix, water, oil and egg whites with an electric mixer on low speed until moistened.
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3
Beat for 2 minutes on high speed.
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4
Set aside 2 cups of the batter.
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5
In a small bowl, beat egg yolks on high speed for 2 minutes.
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6
Stir in the 2-cups reserved batter, the lemon peel, lemon juice and food coloring.
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7
Layer batters alternately in prepared pan, beginning and ending with yellow batter.
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8
Using a narrow spatula, gently swirl through batters to marble.
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9
Bake in a 350u00b0F oven about 45 minutes or until it tests done with toothpick.
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10
Cool on wire rack for 15 minutes; remove from pan and cool completely on wire racks.
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11
For Frosting: In large mixing bowl, beat powdered sugar and cream cheese until smooth.
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12
Fold in the frozen whipped dessert topping.
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13
In a small bowl, mix vanilla pudding mix and milk with electric mixer on ow speed for 2 minutes.
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14
Stir in 1 tablespoon shredded lemon peel.
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15
Fold the pudding into the cream cheese mixture.
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16
To Assemble Cake: Cut cake horizontally into three layers.
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17
Spread some of the frosting between layers.
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18
Frost entire cake with remaining frosting.
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19
Garnish with blueberries, sliced strawberries and small pieces of lemon peel.
