Tuesday, September 9, 2008
Lemonade Cake~A taste of Sunshine
1 Lemon cake mix
1 small pkg. instant lemon pudding
1/2 cup oil
2 cup powdered sugar
1 (6 oz can frozen lemonade, thawed
Heat oven to 350 degrees. combine cake mix, pudding, eggs, oil & water. Beat with a mixer until smooth. Pour cake into a greased bundt pan (or a 9 x 13 glass pan) Bake for approximately 35 minutes, or until an inserted toothpick comes out clean.
While the cake is baking, combine the powdered sugar and thawed frozen lemonade. Beat until smooth. When the cake is done, pierce the bottom of the cake (if using a bundt pan), or a fork, wooden skewer or dried spaghetti noodle. Slowly spread half (if using a bundt pan, if you are using a Pyrex pan spread the entire mixture) of the lemonade mixture over the cake, allowing it to soak in, & return the cake to the oven for an additional 5 minutes.
When the cake is finished baking, if using a bundt pan, allow it to cool for about 5 minutes before flipping it out. Once you flip it, poke additional holes in the top of the cake & slowly pour the additional lemonade mixture on top of the cake, creating glazed.
Allow cake to cool & serve with whipping cream or cool whip. When using a pyrex pan, let the cake cool and then add a layer of cool whip.