Tuesday, February 26, 2008

Warm Lemon Cake

If you are not signed up to get the free Kraft recipe book that gets mailed out each quarter, I highly recommend that you do. All you need to do is go to the kraft food website and sign up to get the free Food & Family recipe book. This recipe comes from that book, the winter 2007 edition.

What you will need:

1 pkg. yellow cake mix
2 cups cold milk
1 1/4 cups water
2 pkg. lemon flavor instant pudding
1/3 cup sugar
2 tbsp. powdered sugar
2 tbsp. lemon juice, optional (I used it and added to the pudding)

What you do:

Preheat oven to 350 degrees. Prepare cake batter as directed on package. Pour into greased 9x13 baking dish; set aside.

Pour milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 min. or until well blended. Pour over batter. (this can be tricky as the pudding wants to sink, try dropping spoonfuls randomly all over the batter if pouring doesn't work.) Place baking dish on baking sheet to catch any sauce that might bubble over side of dish as dessert bakes.

Bake 55 min. to 1 hour or until wooden toothpick inserted in center of cake commes out clean. The pudding magically goes to the bottom during cooking time! Cool 20 min. (Sauce will thicken slightly as it cools) Sprinkle with powdered sugar. Spoon into serving dishes to serve warm. Store leftovers in refrigerator.

*I made this for my daughter, Becca's birthday. It was a huge hit. If you love warm pudding and love lemon, this is a must have recipe!! The thing I love about it is, no frosting! (I am not a frosting fan :P )*

1 comment:

Randa said...

I tried this cake about a month ago, it was so good! Vanilla Ice cream goes really great with it too!