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Pastel Pound Cake
1pckg. white or yellow cake mix (I prefer Pillsbury Plus Butter Recipe)
1pckg. (3 0z.) Jell-0 Gelatin any flavor
(My favorites are cranberry, wild strawberry, orange-pineapple, strawberry-kiwi,
lemon, lime, and 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
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.
   
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