Ultra-Moist Lemon Cake

Ann M. Richardson
Hutchinson, Kansas

1 box of Duncan Hines Lemon Supreme Cake Mix
1 pkg. lemon Jello Pudding
4 eggs, beaten
1/2 c. vegetable oil
1 c. and 1 T. water
6 oz. can frozen lemonade, thawed
2 c. powdered sugar

Combine cake mix and Jello pudding mix in large bowl.  Beat in the eggs, oil and water until smooth.  Pour into a greased 9X13 pan.  Bake at 350 for 40 minutes.  While cake is baking, beat powdered sugar into thawed lemonade until smooth.  Set aside.  After cake is baked, take it out of the oven and poke big holes all over the top of the cake with a big fork or potato nail.  Slowly pour the lemonade mixture over the top, letting it seep into the holes.  Use a rubber spatula to coerce the lemonade mixture into the holes.  Put the cake back into the oven and bake for 5 more minutes.

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