| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Fruits |
|
Clay, Pot |
10 |
Servings |
INGREDIENTS
|
|
Batter—- |
| 18 1/4 |
oz |
Duncan Hines® Moist Deluxe |
|
|
White Cake Mix |
| 3 |
oz |
Lemon gelatin powder |
| 2 |
ts |
Pure vanilla extract |
| 3 |
|
Egg whites — whipped |
| 3/4 |
c |
Water |
| 1 |
tb |
Olive oil |
|
|
Topping—- |
| 6 |
oz |
Passion fruit juice — |
|
|
Thawed |
| 2 |
c |
Powdered sugar — sifted |
| 3 |
tb |
Lemon juice, bottled |
| 1/4 |
c |
Water |
INSTRUCTIONS
Soak top and bottom of a clay pot in water for at least 15 minutes. To
prepare batter, combine cake mix, dry lemon gelatin, vanilla extract, egg
whites, water, and oil in a mixing bowl. Line bottom and up sides of pot
with
waxed paper. Cover, and place in a cold oven. Set temperature to 400. Bake
for 45 minutes or until springs back when touched. Meanwhile to prepare
topping, combine fruit juice, powdered sugar, lemon juice, and water in a
saucepan. Stir over medium heat until sugar has dissolved. Remove cake
from
oven. Prick top all over with a fork and immediatley pour fruit juice
mixture
over top.
Posted to MC-Recipe Digest V1 #148
Date: Fri, 12 Jul 1996 11:34:59 -0500
From: matejka@bga.com (Anita A. Matejka)
Recipe By : Cooking In Clay
A Message from our Provider:
“Times change, God doesn’t.”