1 Heat oven to 350°. Grease bottom only of rectangular pan,
13 x 9 x 2 inches, with shortening.
2 Make cake mix as directed on package, using water, oil and eggs. Pour into pan.
3 Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
4 Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork
occasionally to reduce sticking. Drizzle lemonade mixture
evenly over top of cake. Run knife around side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
5 Spread frosting over top of cake. Store covered in refrigerator.
High Altitude (3500 to 6500 feet): Make cake mix as directed on package for
13 x 9 x 2-inch rectangle.
1 Serving: Calories 360 (Calories from Fat 125) Fat 14g (Saturated 6g) Cholesterol 45mg Sodium 220mg Carbohydrate 56g (Dietary Fiber 0g) Protein 2g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 6% Iron 4%.
Betty's Tip For an extra-special touch, add a candy lemon wedge and a sprig of fresh mint to each serving of cake. Or sprinkle yellow-colored sugar over the top of the entire cake just before serving.
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