Jean-Ann’s Lemon Cake
1 box lemon cake mix, prepared by directions on box, baked in 9-by-13-inch pan
1 6-ounce can frozen lemonade concentrate
3⁄4 cup powdered sugar
1 can lemon frosting.
Bake cake. Cool 15 minutes. Poke holes in cake with fork every half inch or so. Mix thawed lemonade and powdered sugar and pour over warm cake. Cool completely and ice with frosting. This is better the next day or so. Keep refrigerated.
Don’t let anybody take your joy away.
Think about it.
Send your comments to: Peggy Goodrich, Food For Thought, P.O. Box 1192, Enid, OK 73702.