Serves 12-16 Ingredients: CAKE 1 box white cake mix 3 eggs, room temperature 1/3 cup vegetable or canola oil 1/4 cup fresh lemon juice 1 tsp lemon extract 3/4 cup milk 1/2 cup vanilla or plain Greek yogurt (I used Chobani) FROSTING 8 oz. cream cheese, room temperature 1 stick (1/2 cup) unsalted butter, room temperature 1 tsp lemon extract 4 cups powdered sugar 1 Tbsp lemon juice, if needed 1 (1.9 lb.) bag Sour Patch Kids, excess powder at the bottom of bag reserved Directions: Preheat oven to 350 degrees and grease two 8-inch cake pans (or three 6-inch cake pans). In a large bowl whisk together the eggs, oil, lemon juice, extract, milk and sour cream until smooth. Sift in cake mix. Divide evenly between prepared baking pans. Bake for 30-35 minutes (25-28 minutes for 6-inch) or until a toothpick inserted in the middle comes out clean. While the cake cools, prepare the frosting. In a large bowl, beat the cream cheese and butter until blended. Add the sugar and mix on low speed until incorporated. Add the lemon extract. Increase the speed to high, and mix until light and fluffy, about 5 minutes. Add a tablespoon of lemon juice or more powdered sugar to reach desired consistency. Store in the refrigerator until somewhat stiff before using. (May be stored in the refrigerator for 3 days.) Once the cake is cool, slice off the top to level if necessary. Frost the top of one cake, stack the other on top and finish frosting. Decorate with sour patch kids and sprinkle with excess sour patch powder (from the bottom of the bag).