Lemonade Cake for the month of December

[Guest guest]

Lemonade Cake

 

1 package lemon cake mix

1-1/4 cups water

1/3 cup vegetable oil

3 eggs

1 can (6 oz.) frozen lemonade concentrate, thawed

3/4 cup powdered sugar

1 tub Whipped fluffy white or fluffy lemon ready-to-spread frosting

 

Heat oven to 350° F. With shortening, grease bottom only of 9 " x 13 "

rectangular baking pan.

 

Make cake mix as directed on package, using water, oil and eggs. Pour into

prepared pan.

 

Bake 33 to 38 minutes or until toothpick inserted in center comes out clean.

Cool 15 minutes.

 

Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every

1/2 inch with

long-tined fork, wiping fork occasionally to reduce sticking. Drizzle

lemonade mixture evenly

over top of cake.

 

Run knife around side of pan to loosen cake. Cover and refrigerate about 2

hours or until chilled.

 

Spread frosting over top of cake. Store covered in refrigerator.