| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Passover |
1 |
Servings |
INGREDIENTS
| 2 |
|
Boxes Passover Yellow Cake Mix |
| 1 |
pk |
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 |
tb |
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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