Lemon-cream Spice Cake

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   ["Preheat oven to 350.", "Grease a 15 1/2 x 10 1/2"" jellyroll pan, line it with parchment and grease the parchment.", "Prepare gingerbread as directed on the box for a cake.", "Stir in the walnuts and spread the batter in the pan.", "Bake 10 to 11 minutes or'til a toothpick inserted in the center comes out clean.", "Cool cake in the pan on a wire rack.", "When the cake is cool, prepare the lemon-cream filling as follows:.", "Beat cream cheese in a bowl with a mixer at medium speed until it's smooth.", "Add the lemon curd and and beat just'til blended.", "(DON'T overmix-- this will make the filling too loose.", ").", "To assemble the cake invert it onto a large cutting board and peel off the parchment.", "Cut the cake crosswise into 4 equal rectangles and place 1 rectangle on a platter.", "Top with one fourth (a heaping 1/3 cup) of the lemon filling, and repeat with remaining cake rectangles and lemon filling.", "If not serving right away cover loosely with plastic wrap and refrigerate up to 2 days."]

* Per serving · 4 servings · Values may vary.