Lemon Cooler Cake Food

5 MINUTE LEMON COOLER CAKE

Steps:

• To the cake mix, add the box of powdered lemon jello plus the above amounts of oil, water & eggs. Mix well.
• Bake cake according to the package directions for a 13x9" pan.
• While the cake is baking, make the glaze and stir well to break up as many clumps of powdered sugar as you can.
• While the cake is warm, use a fork to make slits all over the top of the cake. Pour the glaze over evenly, letting it pour down the sides of the cake in the pan. It may pool up in places but within a few minutes it should absorb fully into the cake.
• Cover the cake and store in the refrigerator. I find that overnight works best and that it tastes amazing chilled straight from the fridge.

LEMON-LIME REFRIGERATOR POKE CAKE

Steps:

• 1. Spray 9x13" baking pan with baking spray. Preheat oven to 350-degrees.
• 2. Prepare cake mix according to package directions. Stir lemon zest into batter and spread in prepared pan. Bake according to package directions. Cool cake completely on a cooling rack.
• 3. In a small bowl, stir lime gelatin mix and 1 cup of boiling water together. Stir until gelatin is fully dissolved. Add 1/2 cup cold water and mix.
• 4. Using a fork with long tines, poke holes every inch or so all over cooled cake, poking almost to bottom of cake. Pour prepared gelatin mixture over entire cake top, allowing it to soak into the holes. Cover cake with plastic wrap and refrigerate 4 hours.
• 5. FROSTING: Pour milk into deep bowl; add Dream Whip and pudding mix. Beat at low speed of electric mixer until well blended; increase speed to high and whip until mixture will form soft peaks, 4 to 6 minutes. Makes about 3 cups or enough to frost tops and sides of a 2 layer or a 13 x 9 inch cake. Store frosted cake in refrigerator.
• 6. Can substitute chocolate flavor instant pudding and pie filling for a mousse like frosting or any other flavor pudding mix, be creative with the cake/gelatin combos and the pudding/dream whip and make your own special cake.

LEMON COOLER CAKE

Steps:

• Mix lemon zest into sugar.
• Add flour, baking powder, baking soda and salt to a gallon size ziplock bag and shake.
• Cream together butter and sugar in a bowl.
• Mix in eggs and egg yolks one at a time.
• Mix in 5 tablespoons of lemon juice.
• Slowly add flour mixture and buttermilk alternately until combined.
• Pour into a prepared 9X13 cake pan or two 9 " cake pans and bake 350 degrees for 30-35 minutes.
• Mix juice of one lemon and enough powdered sugar to thicken to a consistency of runny but thick-ish.
• Poke holes in the top of the cake using a fork.
• Drizzle lemon juice mixture over cake and spread to allow lemon to run into holes.
• Allow cake to cool before frosting.
• I recommend using my lemon frosting.

LEMON COOLER CREAM CAKE

Steps:

• Prepare cake and bake according to package directions in a 9x13 inch baking dish. With a fork, poke holes all over top of cake.
• Combine 1 cup hot water and 1 cup cold water with one package of lemon gelatin. Stir until gelatin is dissolved, and pour mixture over cake. Chill in refrigerator until cool.
• In large bowl stir together milk, vanilla pudding mix and remaining package of lemon gelatin until powders are dissolved. Fold in whipped topping and spread mixture over cake. Refrigerate until serving.

LEMON COOLER "KNOCK-OFF" COOKIES

Steps:

• Preheat oven to 350.
• Mix cake mix, oil, eggs and white chocolate in a large bowl.
• Form into small balls and bake on cookie sheet for about 8-10 minutes.
• Let cool.
• Either sift together powdered sugar and kool-aide mix or place in a food processor.
• After cookies come out of oven let cool a couple of minutes sift powdered sugar over cookies.

LEMON COOLER CAKE

Steps:

• 1. Prepare cake and bake according to package directions bake in a 9x13 cake pan.
• 2. After the cake is baked with a fork poke holes all over top of cake.
• 3. Combine 1 cup hot water,1cup cold water with 1 package of lemon jello.Stir until jello is dissolved.Pour mixture over cake. Chill in refrigerator until cool.
• 4. In large bowl stir together milk,vanilla pudding,and remaining package of lemon jello until powders are dissolved. Fold in thawed cool whip and spread mixture over cake. Refrigerate until serving.