Passion fruit cake
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Batter---- | ||
| 18¼ | ounce | Duncan Hines® Moist Deluxe |
| White Cake Mix | ||
| 3 | ounces | Lemon gelatin powder |
| 2 | teaspoons | Pure vanilla extract |
| 3 | Egg whites -- whipped | |
| ¾ | cup | Water |
| 1 | tablespoon | Olive oil |
| Topping---- | ||
| 6 | ounces | Passion fruit juice -- |
| Thawed | ||
| 2 | cups | Powdered sugar -- sifted |
| 3 | tablespoons | Lemon juice, bottled |
| ¼ | cup | Water |
Directions
Soak top and bottom of a clay pot in water for at least 15 minutes. To prepare batter, combine cake mix, dry lemon gelatin, vanilla extract, egg whites, water, and oil in a mixing bowl. Line bottom and up sides of pot with waxed paper. Cover, and place in a cold oven. Set temperature to 400. Bake for 45 minutes or until springs back when touched. Meanwhile to prepare topping, combine fruit juice, powdered sugar, lemon juice, and water in a saucepan. Stir over medium heat until sugar has dissolved. Remove cake from oven. Prick top all over with a fork and immediatley pour fruit juice mixture over top.
Recipe By : Cooking In Clay
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