"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Auntie Ethel's Lemon Cake Recipe

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This recipe for Auntie Ethel's Lemon Cake, by , is from Our Family, Our Traditions, Our Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Joy (Dougan) Fiala
Added: Monday, October 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 box Duncan Hines Lemon Supreme cake mix
1 pkg. lemon instant pudding
1 envelope Dream Whip
4 eggs
1/2 cup Crisco oil
1 cup water

Directions:
Directions:
Mix all ingredients well to blend. Beat with electric mixer for 2 minutes on medium speed. DO NOT OVERBEAT!

Pour in a greased and floured cake pan (9X13).

Bake in a 350 degree oven for about 40 minutes. A tube pan will take 45-55 minutes.

Personal Notes:
Personal Notes:
"Auntie Ethel" (Peters) Siggins was Emily Joy (Dougan) Fiala's Aunt and Hazel (Peters) Dougan's Sister.

 

 

 

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