Adrians Boutique

By Evelyn McIver
Buhler, KS

1 pkg. lemon cake mix
4 eggs
1 pkg. instant lemon pudding mix
1 c. + 1 T. water
1/3 c. salad oil
1c. frozen lemonade concentrate
2c. powdered sugar

Combine cake mix, pudding mix with eggs, water and oil as directed. Bake 40 minutes at 350 degrees in a greased 13×9 inch pan. Do not overbake.

Thaw lemonade and add powdered sugar. Stir until smooth. Punch holes in top of cake with fork and pour lemonade mix on top of hot cake. Return to oven for 5 minutes. Do not ice!

Note: This cake is best when refrigerated and served cold.