This recipe is from an old newspaper clipping.
4-serving size pkg of lemon gelatin
3/4 cup hot water
1 6-oz can frozen lemonade concentrate, thawed
1 1/2 cups powdered sugar
1 box lemon cake mix
4 eggs, lightly beaten
1/2 cup vegetable oil
Preheat oven to 300 degrees. Grease either a Bundt pan or a 9 x 13-inch pan.
Combine gelatin and hot water in small bowl. Set aside. Mix lemonade and powdered sugar in another bowl; set aside. In a large mixing bowl, combine remaining ingredients and beat with electric mixer for 2 minutes. Add the gelatin mixture. Pour batter into the prepared baking pan. Bake at 300 degrees for 50 minutes or until no imprint remains when lightly touched. Remove from oven.
If using a 9x13-inch pan, prick top with a fork and pour the lemonade mixture over the cake. If using a Bundt pan, turn cake out of pan after 10 minutes. Prick top with fork and pour lemonade mix over the top.
NOTE: This is a very moist cake that freezes easily.
3/4 cup hot water
1 6-oz can frozen lemonade concentrate, thawed
1 1/2 cups powdered sugar
1 box lemon cake mix
4 eggs, lightly beaten
1/2 cup vegetable oil
Preheat oven to 300 degrees. Grease either a Bundt pan or a 9 x 13-inch pan.
Combine gelatin and hot water in small bowl. Set aside. Mix lemonade and powdered sugar in another bowl; set aside. In a large mixing bowl, combine remaining ingredients and beat with electric mixer for 2 minutes. Add the gelatin mixture. Pour batter into the prepared baking pan. Bake at 300 degrees for 50 minutes or until no imprint remains when lightly touched. Remove from oven.
If using a 9x13-inch pan, prick top with a fork and pour the lemonade mixture over the cake. If using a Bundt pan, turn cake out of pan after 10 minutes. Prick top with fork and pour lemonade mix over the top.
NOTE: This is a very moist cake that freezes easily.
This is a file photo that is used for reference only.
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