Lemon/Orange Cake Dessert
Lemon/Orange Cake Dessert recipe
Yield
16 servingsPrep
10 minCook
25 minReady
40 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix
|
|
| 1 | package |
gelatin, unflavored
lemon |
|
| ¼ | cup |
applesauce
|
|
| ¾ | cup |
water
|
|
| 1 | cup |
liquid egg substitute
|
|
| 2 | cups |
sugar
confectioner's |
|
| 5 | tablespoons |
lemon juice
or orange juice |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix
|
|
| 1 | package |
gelatin, unflavored
lemon |
|
| 59 | ml |
applesauce
|
|
| 177 | ml |
water
|
|
| 237 | ml |
liquid egg substitute
|
|
| 473 | ml |
sugar
confectioner's |
|
| 75 | ml |
lemon juice
or orange juice |
|
Directions
Spray a 9 x 13 inch pan with pan coating or a large round cake pan.
Mix dry gelatin with cake mix.
Add the other ingredients except confectioner's sugar and lemon juice and beat into a smooth batter.
Pour into prepared pan and bake at 350℉ (180℃). for 25 minutes or until a toothpick inserted in the center comes out clean. Baking time may vary depending on which pan you use.
Allow to cool for five minutes while mixing together the confectioner's sugar and lemon juice.
Prick the cake all over with a fork and pour the icing over the top.
To serve, cut in squares and dust with icing sugar if desired.
Use yellow cake mix.
Three cups of homemade cake mix can be substituted for 1 package of commercial cake mix.
