Lemon Supreme Cake

• 1 Duncan Hines Lemon Supreme Cake mix (2-layer size)
• 1 lemon Jell-O Instant pudding mix (small box)
• 4 eggs
• 3/4 cup Mazola Corn oil
• 3/4 cup orange juice (I use undiluted frozen OJ)

Directions

Mix cake mix and instant pudding mix together real well. Add eggs, oil and orange juice and beat for 2 minutes at medium speed (scrape the bowl sides down often), until batter is light and well blended.

Turn batter into greased and floured bundt pan, and bake in a preheated 350º F oven for about 45 minutes. Test for doneness, and when done, glaze while it's still hot and resting on wire rack. Place wax paper under wire rack to catch the drips of glaze to avoid a clean-up job.

Glaze:

Ingredients

• 2 TBS butter... melted
• 1/3 cup orange juice (undiluted frozen OJ)
• 2 cups confectioner's sugar (10X)

Directions

Mix glaze until it's well-blended, and spoon over hot cake which has had holes punched all over the top. Allow to sit until completely cool, then remove to plate and cover.

May be decorated with finely chopped candied orange and/or lemon peel, and halved candied red cherries.

Julia in Orlando, FL