Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
INGREDIENTS:
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1 box Betty Crocker Super Moist lemon or yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 can (6 oz) frozen lemonade concentrate, thawed
3/4 cup powdered sugar
frosting of your choice or whipped topping
(see my tips below)
See my Darlene’s Concoctions videos here!
DIRECTIONS:
1: Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13×9-inch pan. Cool 15 minutes.
2: 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.
3: Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Frost as desired or serve topped with whipped topping.
Darlene’s Tips: If traveling with the cake, you can bring a tub of whipped topping and just add a dollop to individual servings. You can also sprinkle with yellow decorator sugar or any yellow sprinkles. Serve with lemon sherbet and ice-cold lemonade!
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