ingredients |
cake |
1 |
pkg. |
lemon
Jell-O™ |
1-1/4 |
cups |
water,
boiling |
3 |
large |
eggs |
1/3 |
cup |
Crisco™
oil (see note below) |
1 |
box |
Duncan
Hines Lemon Supreme™ cake mix |
6 |
Tbsp. |
all-purpose
flour |
1 |
medium |
orange,
rind grated |
1 |
medium |
lemon,
rind
grated |
glaze |
1/2 |
cup |
sugar |
6 |
Tbsp. |
confectioner’s
sugar |
1 |
medium |
orange,
juiced |
1 |
medium |
lemon,
juiced |
note |
From experience, using a different brand of oil
may cause cake to fall. |
|
method |
cake |
Preheat
oven to 350°. Grease a tube pan and line the bottom with greased brown
paper.
Dissolve Jell-O in boiling water and set
aside to cool slightly, but not enough to start setting.
Combine eggs, oil, cake mix, flour, and
grated rind of orange and lemon; mix well. Add cooled Jell-O and mix
well.
Pour into greased pan and bake for 35–40
minutes or until done: when pressed lightly with finger, it should come
back quickly; a straw or toothpick inserted near the center
comes
out clean.
|
glaze |
Combine sugar, confectioner’s
sugar, and orange and lemon juice in
a small saucepan. Heat slowly until just bubbly. Simmer,
stirring frequently, 10
minutes or until it starts to thicken. Continue to stir until the
mixture is creamy, adding additional confectioner’s
sugar as needed.
Remove from heat and pour directly
over cake while still hot from oven; let sit overnight
before serving. |
variations |
- For glaze,
increase confectioner’s sugar to 12 tbsp and add 1/2 cup Triple Sec™,
Grand Marnier™, or other orange liqueur. Adjust confectioner’s sugar if
needed to produce a creamy glaze. While hot from oven, pierce cake with
skewer in several places and pour glaze over top and allow to run into
holes.
: James
Ira Sublett
|
- Add 1 or 2 tsp orange extract to glaze to
increase orange flavor; adjust confectioner’s sugar accordingly to
produce a creamy glaze.
:
Charles Nystrom Sublett
|
|
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