Was an entry in the Better Homes & Gardens Recipe Contest in the 1960's. My fiancee's grandmother's recipe.
Beat eggs until thick and lemon-colored. Add dry cake mix, dry pudding mix, water, and salad oil; beat at medium speed for 10 minutes. Pour into ungreased 10-inch tube pan with removable bottom (Spring Form Pan). Bake at 350 degrees for about 50 minutes. Remove hot cake on pan bottom, from the pan sides.
Glaze: Combine lemon juice and confectioners sugar and heat to boiling.
Using a 2-tined fork, prick holes on top of cake; drizzle glaze over top and spread on sides of cake.
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Serving Size: 1 Serving (244g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 803 | ||
Calories from Fat: 170 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.9g | 25 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 8.7g | ||
Cholesterol 125.8mg | 39 % | |
Sodium 781.1mg | 27 % | |
Potassium 119.5mg | 3 % | |
Total Carbohydrate 154.1g | 45 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 153.2g | ||
Protein 7.4g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 803
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