Dairy gluten free lemon cake…or lemon smoosh;)

Okay this was sort of an accident cake. Let me explain…:) I was planning on making the gluten free cake and frosting with lemon frosting. After the cakes came out of the oven they didn’t exactly come out picture perfect. I set the one layer down and it was a crumbled sort of circle….so I told my kids we will just have to call it something different, lemon smooth! So I sprinkled on some lemon juice onto the still hot cake and lathered on a thick layer of lemon frosting, placed the next crumbled layer on top, sprinkled lemon on that, and placed in the freezer. After it set up, I frosted the rest of the  ‘cake’ with lemon frosting and put it back in the freezer for a bit. My kids thought it was a little too lemony and me too, but maybe not so much lemon sprinkled on. But I’m eating it right now, it’s pretty good! An awesome lady once said that we are Queens of the kitchen, so if it doesn’t come out just the way you wanted, just call it something different and they will never know, so…lemon smoosh cake! I used the Duncan Hines frosting because it is safe for me, and I think I used the Betty Crocker gluten free cake mix using earth balance butter rather than butter(already threw away the package;) 

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