"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Lemon Velvet Cake, by Carol Sherrill, is from Nauvoo Nibbles,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Cake mix ingredients: 1 yellow cake mix 3 oz package lemon jello 4 eggs 3/4 cup oil 3/4 cup water
Topping 1/2 cup fresh lemon juice 2 cups powdered sugar
Beat cake mix ingredients until smooth. Do not over beat. Bake at 375º 25 to 30 minutes until toothpick comes out clean. While cake is baking mix together topping ingredients. Prick cake with fork and pour topping mix over cake and spread evenly while cake is still hot.
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