"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

WARM WINTER LEMON CAKE Recipe

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This recipe for WARM WINTER LEMON CAKE, by , is from Clan Uisdean Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sandra Long

Category:
Category:

Ingredients:  
Ingredients:  
1 package (2 layer size) yellow cake mix
2 cups cold milk
1 cup water
2 package (4 serving size each) Jello lemon flavored instant pudding & pie filling
⅓ cup granulated sugar
2 tablespoons powdered sugar

Directions:
Directions:
Preheat oven to 350 degrees. Prepare cake batter as directed on package. Pour into greased 9"x13" baking dish; set aside.
Pour milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 minutes or until well blended. Pour over batter. Place baking dish on baking sheet to catch any sauce that might bubble over sides of dish as dessert bakes.
Bake 55 minutes to one hour or until wooden toothpick inserted in center comes out clean. Cool 20 minutes. (Sauce will thicken slightly as it cools.)
Sprinkle with powdered sugar. Spoon into serving dishes to serve warm. Store leftover dessert in refrigerator.

 

 

 

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