1 sm. pkg. instant lemon pudding
4 eggs
1/3 c. oil
1 c. plus 2 tbsp. water
Mix above ingredients for 4 minutes.
Grease and flour a 9 x 13 inch pan.
Bake for 40 minutes at 350 degrees.
Mix one small can lemonade concentrate and 2 1/2 cups powdered sugar.
Make holes in cake with fork all over.
Pour this mixture over cake and place back in oven for 5 minutes.
Cool and serve.
Ottawa, IL
155281
STRAWBERRY
CAKE
1 white cake mix
1 pkg. strawberry Jello
4 eggs
3/4 c. oil
1 pkg. frozen strawberries, thawed
1/4 c. water
Save 1/4 cup of strawberries for glaze.
Mix and bake at 325 degrees for 1
hour.
GLAZE:
1 c. powdered sugar
1/4 c. strawberries
Mix and frost while warm.
Coon Rapids, MN
155282
PECAN
FILLED
ANGEL
CAKE
1 (10 inch) angel food cake
1 qt. butter pecan ice cream, softened
1 c. heavy cream
1/4 c. sugar
1/3 c. toasted pecans, chopped
Place cake on board or heavy foil.
With electric knife, slice a layer of cake about 1 inch from top; set aside.
Make a hollow in cake by cutting down into it
1 inch from the outer edge and 1 inch from the middle hole, leaving a
substantial 1inch base on bottom of cake.
Remove excess cake to form a cavity. Spoon ice cream into cavity in cake; replace top of cake and press down against
ice cream.
Wrap cake in foil and freeze until firm but not hard (about 2
hours).
Whip cream until soft peaks form.
Add sugar, whipping until stiff.
Frost top and sides of cake with sweetened whipped cream.
Garnish with pecans. Freeze for at least 1/2 hour longer.
Cut into wedges with electric knife.
Coon Rapids, MN
155283
CARROT
CAKE
1 1/2 c. corn oil
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