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1.
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Heat oven to 350. Bake cake mix, using water, oil and eggs, as directed on package for 13x9 inch pan. Cool 15 minutes.
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2.
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Mix lemonade concentrate and powdered sugar. poke long-tined fork into top of warm cake every 1/2 inch, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake.
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3.
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Cover and refrigerate about 2 hours or until chilled. Spread frosting over top of cake. Sprinkle waith colored sugar. Store loosely covered in the refrigerator.
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Substition: If you can't find a 6 oz. can of lemonade, buy a 12 oz. can and use 3/4 cup.
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Variaton: try frozen pink lemonade or limeade concentrate instead of the regular lemonade.
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