"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 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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