EXTREME LEMON BUNDT CAKE ✿
Servings: 16
Ingredients ~
1 (18 ounce) box Betty Crocker or Pillsbury lemon cake mix
1 (3 ounce) box instant lemon pudding
4 extra large eggs
1 cup sour cream
2 teaspoons lemon extract (optional)
1 lemon, juice of
1 lemon, zest of
1⁄2 cup oil
Directions ~
Preheat oven as directed.
Mix all ingredients and bake as directed.
NOTE: use a Bundt pan or you may also use 2 large loaf pans.
These cakes can be frozen for 30 days and still taste like you just baked them!
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Mexican Corn Bread
Tastiest & Moistest Cornbread Ever!
Ingredients:
1⁄2 cup butter, melted
3⁄4 cup white sugar
4 eggs
1 (15 ounce) can cream-style corn
4.5 ounce can of chopped green chili peppers, drained
1⁄2 cup shredded monterey jack cheese
1⁄2 cup shredded cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
1⁄4 teaspoon salt
4 teaspoons baking powder
Procedure:
Preheat oven to 300 degrees F. Lightly grease a 9x13 inch baking dish.
In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chilies, Monterey Jack and Cheddar cheese. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
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