Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!
INGREDIENTS:
1 box Betty Crocker Super Moist or cake mix
plus ater, vegetable oil and eggs called for on cake mix box
6 oz , thawed (use ½ of 12 oz can)
3/4 cup
of your choice or
(see my tips below)
DIRECTIONS:
1: 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.
4: Frost as desired or serve topped with whipped topping.
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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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