Name: Mexico City Cake
Ingredients: 1 Box yellow cake mix; 3/4 c Sugar; 2 tb Cornstarch; 1 ds Salt; 3/4 c Water; 2 Slightly beaten egg yolks; 3 tb Lemon juice; 1 ts Grated lemon peel; 1 tb Butter or margarine; Sliced bananas; Drained crushed pineapple; Chopped maraschino cherries; Chopped pecans or walnuts; 3 Egg whites; 1/2 ts Vanilla; 1/4 ts Cream of tartar; 6 tb Sugar

Jesus won’t allow the unreconciled condition to continue among believers. In Matthew 5, if another considers you to have wronged him, Jesus says that you must go. In Matthew 18, He says that if the other person has done something wrong to you, you must go. There is never a time when you can sit and wait for your brother to come to you. Jesus doesn’t allow for that. He gives no opportunity for that. It is always your obligation to go.

Jay Adams

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Dairy			1	Servings

INGREDIENTS

1		Box yellow cake mix
3/4	c	Sugar
2	tb	Cornstarch
1	ds	Salt
3/4	c	Water
2		Slightly beaten egg yolks
3	tb	Lemon juice
1	ts	Grated lemon peel
1	tb	Butter or margarine
		Sliced bananas
		Drained crushed pineapple
		Chopped maraschino cherries
		Chopped pecans or walnuts
3		Egg whites
1/2	ts	Vanilla
1/4	ts	Cream of tartar
6	tb	Sugar

INSTRUCTIONS

I've had out-of-state relatives visiting and haven't had time to send in a
recipe for awhile, but here's a delicious-sounding recipe that I got from
the San Antonio Express-News.
Prepare cake as directed on package, bake in two 9-inch round pans and cool
in pans 15 minutes, then remove from pans to cool completely.
Combine sugar, cornstarch and salt in a saucepan, stirring well. Add water,
egg yolks and lemon juice and cook over medium heat until thick, stirring
constantly. Remove from heat and stir in lemon peel and butter; cool.
When cool, gently fold in bananas, pineapple, cherries and nuts. Place one
cake layer on cookie sheet (covering cookie sheet with parchment paper will
help in removal of cake). Spread pudding mixtuire on top of cake layer,
then crumble second cake layer and place atop pudding.
Beat egg whites with vanilla and cream of tartar, gradually beating in
sugar, until stiff but not dry. Spread over cake, covering fruit mixture.
Bake in preheated 350-degree oven until golden brown.
NOTE: The recipe doesn't say how much of the different fruits and nuts, so
I guess it is up to the individual how much they want to put in. I'm
planning to start with 1 banana and 1/2 cup each of the crushed pineapple,
maraschino cherries and nuts and see how it looks when I fold it into the
pudding mixture.
Posted to Bakery-Shoppe Digest by vergie1@juno.com (Vergie A Ewing) on Feb
12, 1998

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