Ingredients

• 1 stick butter or margarine
• 1/2 cup vegetable oil
• 1/4 cup cocoa
• 1 cup water
• 2 cups sugar
• 2 cups all-purpose flour
• 2 eggs
• 1 tsp. soda
• 1/2 cup buttermilk
• 1 tsp. vanilla
• 1 tsp. cinnamon
• Frosting (recipe follows)

Directions

1. Combine butter, oil, cocoa and water and bring to a boil.

2. Mix sugar and flour together and add boiling cocoa mixture. Mix well. When mixture has cooled down some, add eggs.

3. Dissolve soda in buttermilk and add to mixture. Add vanilla and cinnamon.

4. Pour into a (9 x 13-inch) baking pan that has been sprayed with nonstick vegetable cooking spray and bake in a preheated 350-degree oven for 30 minutes.

5. Remove from oven and frost immediately.

Frosting
1 cup granulated sugar
6 tbls. butter
1/3 cup half-and-half or evaporated milk
1 (1-oz.) square unsweetened chocolate
3/4 cup pecans

1. In a large saucepan, combine sugar, butter, half-and-half or evaporated milk and chocolate and bring to a boil over medium heat.

2. Continue boiling for about 4 minutes until mixture reaches soft-ball stage. Remove from heat.

3. Sprinkle pecans over cake. Pour frosting on top.

Makes 1 (9×13-inch) cake.

Source: The Advocate (Joyce Cutrer) – Baton Rouge, La

Ingredients

• 175g / 6oz butter
• Grated zest of one large lemon
• 175g / 6oz caster sugar
• 2 extra tablespoons caster sugar
• 3 large eggs
• Juice of one large lemon
• 175g / 6oz self raising flour

Directions

Preheat the oven to 180°C / 350°F / Gas Mark 4.

Serves 6-8

What to do:
Cream the butter and sugar together and add the eggs and flour alternately, a tablespoon at a time, beating in gently.

Finally add the lemon zest (reserving a remainder of the lemon) and pour the cake mixture into a greased and lined 900g / 2lb loaf tin.

Bake in the centre of the oven for approximately 50 to 60 minutes, until golden brown and firm to touch. A skewer inserted into the centre of the cake should come out clean.

Meanwhile strain the juice of the lemon and add it to the 2 tablespoons of caster sugar in a small saucepan.

Boil the mixture together for 2 minutes until the sugar is dissolved.

Remove the cake from the oven and leaving it in the tin, prick the surface lightly with a fine skewer.

Pour the lemon syrup over the cake, leaving it to become cold before turning onto a plate to serve.

Ingredients

• 1 box Lemon Supreme Cake Mix
• 6 oz can frozen lemonade
• 6 oz whipped topping
• 1 can sweetened condensed milk
• 1 tsp lemon juice

Directions

Prepare cake according to box directions. Bake. Allow cake to cool. Combine lemonade, whipped topping, sweetened condensed milk, and lemon juice. Mix well. Spread over cake. Refrigerate until ready to cut and serve.

Ingredients

• 1 box lemon cake mix (without pudding)
• 1 small box lemon instant pudding
• 1 cup water
• 1/2 cup vegetable oil
• 4 eggs
• 1 tsp almond extract
• 3 T. poppyseeds
• ~Lemon Almond Glaze:
• 1 cup sugar
• 1/4 cup water
• 1 tsp lemon extract
• 1 tsp almond extract

Directions

Combine cake mix, pudding, water, oil, eggs and almond extract. Beat with an electric mixer at low speed until combined; then beat high speed for 2 minutes. Blend in poppyseeds. Divide batter among 3 greased and floured 8×3 3/4x 2 1/2 inch loaf pans. Bake at 325(F) for 40 minutes or until a wooded pick inserted in the center comes out clean. Shield cake with aluminum foil after 30 minutes if cakes begin to get to brown. Punch small holes in warm cakes and pour glaze over. Let cakes cool. These freeze beautifully.

Makes 3 loaf cakes

~Lemon Almond Glaze

Boil sugar and water until syrup forms, approximately 1 minute. Add extracts. Pour glaze over warm loaf cakes.

Ingredients

• 1-1/2 c all-purpose flour (measured, then sifted)
• 1 Ts Lemon juice
• 1 ts Vanilla
• 4 Eggs, separated
• 1 c Sugar
• 1/4 ts Salt
• 1 c Melted butter or margarine
• 1 c Gooseberry jam*

Directions

Beat egg yolks until thick and beat in the sugar, vanilla and lemon juice. Fold in sifted flour and salt alternately with melted butter. When smooth, fold in stiffly beaten egg whites. Line 16 large or 24 small muffing pans with paper cups. Place a spoonful of batter in the bottom of each cup an d a heaping teaspoon of jam. Cover with remaining batter. Bake at 350F for 15 to 25 minutes depending on the size. These are good as a sweet dessert anytime or to pack in lunch boxes.

*I use Raspberry Jam. Also, the cake (without the jam) makes a DELICIOUS pound cake!