Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Graham cracker crumbs 1 pk Instant vanilla pudding
1 cn Frozen lemonade concentrate . (4 serving size)
. (6oz can) 1/2 c Canola oil
1 pk Yellow cake mix 4 Eggs

---------------------------GLAZE--------------------------------
2 tb Lemon juice 1 1/4 c Powdered sugar

Using solid shortening, grease a 12-cup microwave Bundt pan. Sprinkle
graham crackers into pan and tilt to coat. Set aside.

Transfer the lemonade concentrate to a 1-cup glass measure. Microwave
on high 1 minute. Add water, if necessary, to measure 3/4 cup. In a
mixing bowl, combine the cake mix, pudding mix, oil, eggs and lemonade
concentrate, blend well using a wooden spoon. Pour into the prepared
pan.

Rotating as needed, microwave on medium (50 percent) 8 minutes, then
on high 3 to 4 minutes. When the cake tests done, set flat on the
counter, cover with a plate and let stand 10 minutes. Invert and
cool on a wire rack.

To make the glaze, combine the ingredients, beat until smooth and
creamy. Drizzle over the cooled cake.

Nutritional information: per serving: 380 calories; ?g protein; 12g
fat; ?g carbohydrates; 68mg cholesterol; 454mg sodium

** Fort Worth Star Telegram - Food section - Wednesday 10 May 1995 **
Posted by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 05-16-95

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