Lemonade cake

8 servings

Ingredients

Quantity Ingredient
½ cup Graham cracker crumbs
1 can Frozen lemonade concentrate
. (6oz can)
1 pack Yellow cake mix
2 tablespoons Lemon juice
1 pack Instant vanilla pudding
. (4 serving size)
½ cup Canola oil
4 Eggs
1¼ cup Powdered sugar

Directions

GLAZE

Using solid shortening, grease a 12-cup microwave Bundt pan. Sprinkle graham crackers into pan and tilt to coat. Set aside.

Transfer the lemonade concentrate to a 1-cup glass measure. Microwave on high 1 minute. Add water, if necessary, to measure ¾ cup. In a mixing bowl, combine the cake mix, pudding mix, oil, eggs and lemonade concentrate, blend well using a wooden spoon. Pour into the prepared pan.

Rotating as needed, microwave on medium (50 percent) 8 minutes, then on high 3 to 4 minutes. When the cake tests done, set flat on the counter, cover with a plate and let stand 10 minutes. Invert and cool on a wire rack.

To make the glaze, combine the ingredients, beat until smooth and creamy. Drizzle over the cooled cake.

Nutritional information: per serving: 380 calories; ?g protein; 12g fat; ?g carbohydrates; 68mg cholesterol; 454mg sodium ** Fort Worth Star Telegram - Food section - Wednesday 10 May 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 05-16-95

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