–CAKE–
1 Box (1-lb) yellow cake mix
1 Box (3-oz) lemon jello
3/4 c Salad oil
3/4 c Water
4 Eggs
-GLAZE-
2 c Powdered sugar
2 Lemons
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,
Yields
16 Servings