0 seconds.
Add the lemon cake mix, mix until incorporated.
). Grease a rimmed baking sheet with 1 tablespoon butter.
o 300\u00b0F. For the lemon compote, thinly slice the lemons
Dissolve Jell-O in 1 cup boiling water.
Cool.
Put the Jell-O and the rest of the ingredients into a mixing bowl and mix with an electric mixer.
Pour batter into greased sheet cake pan.
Bake at 350\u00b0 for 20 to 25 minutes.
Mix well and cook in 3 cake pans or sheet cake pans for 30 minutes at 350\u00b0.
For the Lemon Pound Cake:
Preheat oven to 325\
Sheet Cake:.
In a saucepan, bring
d sugar until thick and lemon-colored. Beat in the
For the cake: Adjust the oven rack to
3-inch rimmed baking sheet.
For the cake:
In a
Empty lemon supreme cake mix and instant pineapple pudding into a large mixing bowl.
Add oil and eggs.
Beat about 2 minutes.
Add 7-Up and mix until well blended.
Pour into a greased and floured cake sheet pan.
Preheat oven to 350 degrees Fahrenheit.
Bake 35 to minutes or until done.
While still hot spread with Icing.
ICING:
Cook margarine, sugar, pineapple, flour and eggs until thick.
Add coconut and blend well.
Spread over cake while both are still warm.
Prepare cake as directed in 13x9 pan,
Preheat oven to 350\u00b0F; grease generously and flour 10-inch Bundt pan.
Combine marmalade, coconut, and melted butter in a small bowl. Pour into pan.
Prepare cake following package directions for original recipe. Pour batter over marmalade mixture.
Bake at 350\u00b0F for 50- 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto serving plate. Cool completely.
TIP: for best results, cut cake with a serrated knife; clean after each slice.
PPY SEED SHEET CAKE: Grease 11 x 17 inch baking sheet (28 x
0 degrees F. Spray a sheet pan with nonstick spray and
ellow, about 30 seconds; add lemon cake mix and beat until completely
ubstitute Mayonnaise for oil in cake recipe) and bake as directed for
Make chocolate cake according to recipe in sheet pan.
While still warm, make icing.
Combine cocoa, sugar, butter or oleo, corn syrup and Pet milk; mix in saucepan.
Cook and stir over medium heat until sugar dissolves.
Boil slowly, stirring now and then until small amount dropped in water forms a soft ball.
Add vanilla and salt.
Poke holes in sheet cake and frost with this icing while hot.
Icing is thin.
Place cake layers, top sides up, in 2 clean 9-inch round cake pans.
Pierce cake with large fork at 1/2-inch intervals.
Cream butter and sugar until fluffy.
Beat egg yolks in separate bowl until light and lemon colored.
Blend into creamed mixture. Sift the dry ingredients well.
Add to creamed mixture alternately with the milk blending well.
Stir and blend in vanilla, lemon rind and lemon extract. Place batter in a well greased and floured Bundt pan.
Bake in a preheated 325F oven about 1 hour or until tested done. Cool in pan 15 minutes and carefully remove. Glaze if desired with a lemon glaze made from powdered sugar and lemon juice.