1 pkg (4-serving size) lemon-flavored gelatin
1 pkg (2-layer size) Lemon Supreme Cake Mix
3/4 cup canola oil
1 cup hot water
4 eggs
Preheat oven to 350 degrees.
Dissolve the lemon gelatin in the hot water; allow to cool. In a large mixer bowl, combine the gelatin, cake mix, canola oil, and eggs; combine on low speed for a few seconds to blend. Increase speed and beat for 4 minutes. Pour into a 10 x 14-inch baking pan that has been sprayed lightly with nonstick cooking spray. Bake for 35 minutes at 350 degrees. Remove cake from oven and prick top with a fork. Pour the prepared glaze over the top of cake.
Lemon Glaze:
1 cup sifted powdered sugar
juice of half a lemon
water to make a glaze or drizzle consistency
In a small bowl combine the powdered sugar, lemon juice and enough water to make the glaze of preferred consistency.
3/4 cup canola oil
1 cup hot water
4 eggs
Preheat oven to 350 degrees.
Dissolve the lemon gelatin in the hot water; allow to cool. In a large mixer bowl, combine the gelatin, cake mix, canola oil, and eggs; combine on low speed for a few seconds to blend. Increase speed and beat for 4 minutes. Pour into a 10 x 14-inch baking pan that has been sprayed lightly with nonstick cooking spray. Bake for 35 minutes at 350 degrees. Remove cake from oven and prick top with a fork. Pour the prepared glaze over the top of cake.
Lemon Glaze:
1 cup sifted powdered sugar
juice of half a lemon
water to make a glaze or drizzle consistency
In a small bowl combine the powdered sugar, lemon juice and enough water to make the glaze of preferred consistency.
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