Lemon cooler

Yield: 12 servings

Measure Ingredient
1 pack Lemon cake mix
3½ ounce Vanilla instant pudding mix
2 \N Eggs
1 \N Orange -- juice only
\N \N Plus water to equal 1 1/3
\N cup Liquid
1 tablespoon Orange rind -- grated
3 tablespoons Orange juice
¼ cup Sugar
1 pint Sorbet -- favorite flavor

Preheat oven to 350. Generously grease and flour a bundt pan.

Combine in large bowl; cake mix, pudding mix, 2 eggs, 1⅓ cups juice/water. Mix at medium speed for 2 minutes. Stir in rind. Pour into prepared pan. Bake 45 to 55 minutes. Cool for 25 minutes, then invert onto cooling rack. In small saucepan bring 3 tbsp oj and ¼ cup sugar to boil. Simmer for 3 minutes. Drizzle over top and sides of cake to glaze. While cake cools; use a melon scoop to make sorbet blls using pint of sorbet. Return balls to freezer. When cake is completely cool, fill center with sorbet. Serve immediately.

Recipe By : Duncan Hines box From: Meg Antczak Date: 10-11-95 (10:22) (159) Fido: Cooking

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