| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cake |
16 |
Servings |
INGREDIENTS
| 1 |
|
Box, 1-lb yellow cake mix |
| 1 |
|
Box, 3-oz lemon jello |
| 3/4 |
c |
Salad oil |
| 3/4 |
c |
Water |
| 4 |
|
Eggs |
| 2 |
c |
Powdered sugar |
| 2 |
|
Lemons |
INSTRUCTIONS
From: Marianna Van Erp <mvanerp@svpal.org> Date: 17 Feb 1995 06:37:27
-0700 Put first five ingredients into a large bowl. Beat for 3
minutes. Pour into greased 9"x12" pan. Bake at 350 degrees for 30
minutes or until cake springs back when lightly depressed. Place on
rack. Grate the rind of the lemons. Extract the juice. Mix
confectioners sugar, lemon juice and rind (a blender does a nice job).
Drizzle over hot cake. Pierce top of cake generously with a fork. Let
cool and mellow. This cake is so moist that one eats it with a fork.
It makes a pretty dessert buffet presentation when cut into squares,
put into pastel paper muffin papers, and arranged on a large platter.
Assorted grapes are a good accompaniment. REC.FOOD.RECIPES ARCHIVES
/CAKES From rec.food.cooking archives. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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