Lemonade Poke Cake

Yield: 12 to 16 servings

Ingredients

• 1 (18.25 ounce) box lemon cake mix*
• 6 ounces frozen lemonade concentrate, thawed
• 3/4 cup powdered sugar or to taste
• 1 (8 ounce) container frozen whipped topping, thawed

Instructions

1. Prepare cake mix in 13 x 9-inch pan according to package directions. Let cool slightly.
2. Using the handle of a wooden spoon, poke holes in cake at about 1-inch intervals.
3. Mix lemonade concentrate and powdered sugar. If desired, microwave mixture briefly to help sugar dissolve.
4. Drizzle lemonade mixture evenly over the cake. Refrigerate until cold.
5. Spread whipped topping over cake.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Attribution

Posted by Annette at Recipe Goldmine 1/12/2002 7:23 pm.