"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Lemon Cake, by Kathy Berning, is from Berning Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 box lemon velvet cake mix (Betty Crocker) 1 large box lemon instant pudding (5 1/2oz) 3/4 c Wesson Oil 3/4 c water 4 eggs
Bake at 350º 50 to 45 minutes. Prick top of cake with fork. Ice with 1 small can of lemonade (thawed & undiluted) and 2 cups powered sugar. Pour over cake and return to oven for 5 minutes. Use 9x13 pan.
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