| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
White cake mix |
| 1 |
pk |
(3 oz.) lemon jello |
| 2/3 |
c |
Water |
| 2/3 |
c |
Oil |
| 4 |
|
Eggs |
| 1 |
ts |
Lemon extract |
INSTRUCTIONS
Beat all ingredients together at high speed until fluffy. Pour into greased
large loaf pan. (I used a disposable "giant' loaf pan) Bake for 1 hour at
325F. While hot, poke lots of holes with a long-tined fork or a skewer ( I
poke all the way to the bottom) and glaze with 1 C. confectioner's sugar
mixed with 4 T. lemon juice.
Posted to JEWISH-FOOD digest V97 #010
From: Paula Miller Jacobson <paulaj@erols.com>
Date: Sat, 11 Jan 1997 02:29:10 -0500
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”