Lemonade cake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Graham cracker crumbs |
| 1 | can | Frozen lemonade concentrate |
| . (6oz can) | ||
| 1 | pack | Yellow cake mix |
| 2 | tablespoons | Lemon juice |
| 1 | pack | Instant vanilla pudding |
| . (4 serving size) | ||
| ½ | cup | Canola oil |
| 4 | Eggs | |
| 1¼ | cup | Powdered sugar |
Directions
GLAZE
Using solid shortening, grease a 12-cup microwave Bundt pan. Sprinkle graham crackers into pan and tilt to coat. Set aside.
Transfer the lemonade concentrate to a 1-cup glass measure. Microwave on high 1 minute. Add water, if necessary, to measure ¾ cup. In a mixing bowl, combine the cake mix, pudding mix, oil, eggs and lemonade concentrate, blend well using a wooden spoon. Pour into the prepared pan.
Rotating as needed, microwave on medium (50 percent) 8 minutes, then on high 3 to 4 minutes. When the cake tests done, set flat on the counter, cover with a plate and let stand 10 minutes. Invert and cool on a wire rack.
To make the glaze, combine the ingredients, beat until smooth and creamy. Drizzle over the cooled cake.
Nutritional information: per serving: 380 calories; ?g protein; 12g fat; ?g carbohydrates; 68mg cholesterol; 454mg sodium ** Fort Worth Star Telegram - Food section - Wednesday 10 May 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 05-16-95