 |
Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 16 |
|
Not exactly a cake for the fat-and-calorie conscious, but very good nonetheless. Moist,lemony and sweet, a regular in my cake recipe rotation. Ingredients:
1 (18 1/4 ounce) package yellow cake mix |
1 (3 1/2 ounce) package vanilla instant pudding mix (can substitute white chocolate flavor instead) |
1/2 cup sugar-sweetened lemonade mix, divided (such as country time) |
4 eggs |
1 cup cold water |
1/4 cup oil |
3 tablespoons warm water |
1 cup powdered sugar |
Directions:
1. Preheat oven to 350 degrees F.
2. Grease and flour a 12-cup bundt or fluted tube pan.
3. Mix cake mix, pudding mix, 1/4 cup drink mix, eggs, cold water, and oil in large bowl on low speed for one minute, then on medium speed for 4 minutes.
4. Pour into prepared pan.
5. Bake at 350 degrees F for 50-55 minutes, or until a pick inserted in center comes out clean.
6. Cool in pan 5 minutes, then invert cake onto a serving platter with a lip to catch the glaze.
7. If you try to remove the cake from the pan too soon, you're risking losing the top skin of it (not such a big deal with a frosted cake, but makes for a not-so-cute glazed cake).
8. While cake is cooling, dissolve remaining 1/4 cup drink mix in warm water in a medium bowl.
9. Whisk in powdered sugar until well blended (no lumps).
10. Prick warm cake at 1-inch intervals with a skewer completely through to the bottom of the cake.
11. Gradually spoon glaze over warm cake, allowing for absorption time between spoonfuls.
12. Store at room temperature.
|
|