Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Batter---- |
| 18¼ ounce | Duncan Hines® Moist Deluxe |
| \N \N | White Cake Mix |
| 3 ounces | Lemon gelatin powder |
| 2 teaspoons | Pure vanilla extract |
| 3 \N | Egg whites -- whipped |
| ¾ cup | Water |
| 1 tablespoon | Olive oil |
| \N \N | Topping---- |
| 6 ounces | Passion fruit juice -- |
| \N \N | Thawed |
| 2 cups | Powdered sugar -- sifted |
| 3 tablespoons | Lemon juice, bottled |
| ¼ cup | Water |
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.
Recipe By : Cooking In Clay