Thursday, February 25


I had this kitchen...

I would make this:

Pink Lemonade Pound Cake
Serves/Makes: 12 | Difficulty Level: 3 | Ready In: 1-2 hrs

1 package (18.25 ounce size) lemon cake mix
1 package (3 ounce size) instant lemon pudding mix
4 eggs
1/3 cup vegetable oil
1/2 cup milk
1/2 cup pink lemonade concentrate, thawed
4 drops pink or red food color, optional
1 cup frozen pink lemonade concentrate, thawed
1/2 cup white sugar

Preheat oven to 350F. Grease and flour one 10-inch tube pan or bundt pan.

Combine the cake mix, lemon pudding mix, eggs, vegetable oil, 1/2 cup lemon concentrate and the milk. Mix until smooth. Pour the batter into the prepared pan.

Bake at 350F for 50 minutes to 1 hour. If your oven runs hot be sure to adjust accordingly!

Remove from oven and prick cake all over with a fork. Immediately pour lemonade glaze over top of cake.

Let cake stand in pan until almost cool.

LEMONADE GLAZE: Combine the thawed frozen lemonade and the white sugar. Mix thoroughly and pour over still warm cake.

But everyone is safe and the local FD won't be called - I'm not cooking. The fire damage would TOTALLY ruin the stainless steel finish and mess with the overall gorgeousness of the kitchen - then where would I be?

So... who's baking? Directions to your dining table please.

Comin' to you LIVE from a fire-free single-wide...heehee
;-) robelyn
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