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Desserts - Breads
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None
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Ingredients |
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Duncan Hines Supreme Lemon Cake - 1 box
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Puree of Calamondin - 1 1/4 Cup
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Lemon Jello - 1 small box
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Milk - 1/3 Cup
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Eggs - 4 large
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Oil - 2/3 Cup - Crisco/Canola
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Butter - 2 TBSP
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Powdered Sugar - 1 Cup
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Instructions |
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Puree - Cut fruit in half, remove seeds, puree in blender.
Use for cake and frosting - need 1 1/4 Cups
Grease pan/s - either bundt pan or 2 loaf pans
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Mix cake mix, eggs (1 at a time).
Add oil, milk, jello and 1/2 cup puree.
Bake at 300 for 1 hour.
Cool for 10 minutes.
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Make frosting while cake is cooking.
Mix butter, 3/4 cup puree, powdered sugar.
Mix well and put in frig
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When cake is still warm (not really hot), pour icing over - it
will be absorbed by cake (can poke holes here and there so
icing can get into cake)
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Originally Submitted
2/28/2011
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You can add this CALAMONDIN CAKE recipe to your own private DesktopCookbook.
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