It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Greek Lemon Cake
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- #32882
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 package (2 layer size) regular lemon cake mix (no pudding)
1 cup uncooked farina
1 cup milk
5 eggs
1/2 cup cooking oil
1 cup walnuts, chopped
1 cup sugar
1/2 teaspoon lemon peel, finely shredded
3 tablespoons lemon juice
directions
Grease two 9" x 9" x 2" baking pans.
In large mixer bowl combine cake mix and farina. Add milk, eggs and oil. Beat at medium speed of electric mixer for amount of time given on cake mix package. Stir in 3/4 cup of the nuts.
Divide batter evenly between prepared pans. Bake in 350 degrees F oven for 30 to 35 minutes or till cakes test done. Place on wire racks; do not remove from pans.
Meanwhile, in saucepan, combine 1 1/2 cups water, sugar, lemon peel and lemon juice; bring to boiling. Boil gently, uncovered, for 10 minutes. With fork, prick holes in tops of hot cakes. Slowly spoon half of the hot syrup over each cake. Sprinkle with remaining nuts. Cool.
added by
ThorasCookbook
nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Beer makes batters better, meat more tender, and sauces more flavorful.
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