Warm Winter Lemon Cake

Moist, sweet (but not overly sweet), creamy, cakey. Super easy. Not from scratch. Eh, I'm torn whether I like it or not. Wanted to make my F&E coworkers a combination of a lemon cake and a strawberry shortcake, but I failed the first time (I'm still cringing from the memory of it) and then I found a boxed cake mix and the pudding so this recipe aids my quest to conquer the monster that was once my pantry.

Serve warm with fresh fruit, like berries.

1 pkg. (2-layer size) yellow cake mix prepared according to box (I needed 3 eggs and 1/3 C oil for the super moist cake mix)

2 cups cold milk
1-1/4 cups water
2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding

2 Tbsp. powdered sugar for decoration

Preheat oven to 350°F. Pour prepared cake into greased 13x9-inch baking dish; set aside.

Pour milk and water into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. 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 min. to 1 hour or until wooden toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Spoon into serving dishes to serve warm. Store leftovers in refrigerator.

Serves 16+, adapted from Kraft

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