 |
Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 48 |
|
This is the moistest cake I've ever had, the jello in the mix is the trick. Got this recipe from my Mom's cousin, Linda Ashley. Ingredients:
1 (15 1/4 ounce) package lemon cake mix (betty crocker or duncan hines) |
1 (3 1/2 ounce) package instant lemon pudding mix |
4 eggs |
1/2 cup canola oil |
3/4 cup water |
1/3 cup orange juice |
2 cups powdered sugar |
1 tablespoon canola oil |
Directions:
1. Preheat oven to 350 degrees.
2. Mix together the first 5 ingredients.
3. Pour into a greased 10x13 pan.
4. Bake for 30-35 minutes.
5. Cool 10 minutes - no longer!
6. While cooling, blend together last 3 ingredients until smooth.
7. Prick top of cake with fork tines (to allow glaze to penetrate the cake).
8. Pour glaze over in spoonfuls allowing it to soak inches.
|
|