Passion fruit cake

Yield: 10 Servings

Measure Ingredient
\N \N Batter----
18¼ ounce Duncan HinesĀ® 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

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