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Pastel Pound Cake




Source of Recipe


Internet


List of Ingredients




1 pkg. white or yellow cake mix
1 pkg. (3 0z.) Jell-0 Gelatin any flavor (Cranberry, wild strawberry, orange-pineapple, strawberry-kiwi, lemon, lime, cherry gelatin with a strong pronounced flavor work the best. Peach and apricot are too bland)
3/4 c water
1/2 c. salad oil
4 eggs, unbeaten



Recipe



Empty cake mix into large bowl. Add remaining ingredients. Beat 3 minutes, or until smooth and creamy. Pour batter into 10 inch tube pan that is lined
on bottom with paper. Bake in moderate oven (350) 50 to 55 min. Cool in pan 15 minutes. Then remove from pan and cool on cake rack. Sprinkle with confectioners sugar, if desired.

NOTE: This cake may also be baked in the following paper-lined pans: two 9x5x2 inch pan 40 to 45 minutes; two 9 inch layer pans 30 to 35 minutes; two 8 inch pans 35 to 45 minutes; or one 9 inch tube pan 55 to 60 minutes.

Lemon glazed cake:

prepare pastel pound cake, baking in a 13x9x2 inch pan. Cool in pan 15 minutes. Gradually blend 1/3 cup lemon juice into 2 cups sifted confectioners sugar. Add 2 tbsp. melted butter and 1 tbsp. water. Remove cake from pan; place on rack. Punch holes through cake with toothpick. Pour on glaze, allowing it to run into holes. Place on serving platter.

If I am making the cake in a 9 x 13, I have used flavored liqueurs in place of the lemon juice for the glaze:

Triple Sec or Grand Marnier for the citrus flavored gelatins, kirsch for cherry, peach schnapps or aged apricot brandy if I do use peach or apricot. I also garnish with Extra Creamy Cool Whip or whipped cream.