WARM LEMON CAKE Makes: 16 servings

1 (18.25 ounce) package yellow cake mix
2 cups cold milk
1 1/4 cups water
2 pkg. (4 serving size) JELL-O Lemon Flavor Instant Pudding & Pie
Filling
1/3 cup granulated sugar
2 tablespoons powdered sugar
1 pint raspberries

Preheat oven to 350 degrees F. Prepare cake batter as directed on
package. Pour into greased 13x9-inch baking dish; set aside. Pour milk
and water into large bowl. Add dry pudding mixes and granulated sugar.
Beat with wire whisk 2 min. or until well blended. Pour over cake
batter. Place baking dish on baking sheet to catch any sauce that
bubbles over side of dish as dessert bakes. BAKE 55 min. to 1 hr or
until wooden toothpick inserted in center comes out clean. Cool 20 min.
(Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar.
Spoon into serving dishes. Serve warm with the raspberries. Store
leftover dessert in refrigerator.

Substitute - Prepare as directed, using JELL-O Vanilla Flavor Instant
Pudding & Pie filling.

Substitute - For added lemon flavor, prepare as directed using a lemon
cake mix.

Nutrition Info Cals 280 Total fat 10 g Sat fat 1.5g Chol 45
mg Sod 400 mg Carb 44 g Dietary fiber 0 g Sugars 33 g Protein
4 g

The best year round temperature is a cool