| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Passover |
1 |
Servings |
INGREDIENTS
| 2 |
|
Boxes Passover Yellow Cake |
|
|
Mix |
| 1 |
|
Lemon Ko-Jel |
| 3/4 |
c |
Oil |
| 4 |
|
Eggs, beaten |
| 1/2 |
c |
Water |
| 1/4 |
c |
Lemon juice |
| 1 |
c |
Confectioner's sugar |
| 3 |
T |
Lemon juice |
INSTRUCTIONS
Beat all ingredients but last two together for 4 minutes. Pour into
greased 9x13 pan. Bake in preheated oven for 30-35 minutes. Cool 25
minutes. Invert on rack and cool completely. Combine confectioner's
sugar and 3 T of lemon juice. Pierce cake with fork or bamboo skewer.
Pour glaze over cake. Serving Ideas : Cut in squares. Pretty when
garnished w/fresh strawberry. NOTES : This can be made for chometz by
using one package of yellow cake mix. For Passover, save the packages
of chocolate frosting mix and add them to brownie mix or recipe to
increase the fudgy-ness. Recipe by: Judy Sherman Posted to JEWISH-FOOD
digest V97 #109 by "Judy Sherman" <jsherman@ici.net> on Apr 1, 1997
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