RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 737
| View Recipe |
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| Recipe Name: |
Jell-O Cake |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-06-06
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
7.00
Minutes |
Number of Servings: |
16 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
16 |
| Cooking Time: |
55.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.25
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Original recipe was for Lemon Jello. Other possibilities: Orange, Strawberry, Raspberry. If you want to make a truly lemony cake, instead of 1 tsp of lemon juice as listed above, use 2 tsp of lemon juice, the zest of 2 medium lemons and ¼ to ½ tsp of lemon oil. You can substitute ½ cup frozen fruit, defrosted with juice for the extract.
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Ingredients:
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Directions:
Place all ingredients in a mixing bowl. Mix at medium speed for 5 minutes. Pour batter into greased and floured bundt pan or 2-layer round pans.
Bake at 350 degrees for 45 to 55 minutes.
To add a glaze, mix 1 cup powdered sugar with enough fruit juice/liqueur to make a glaze. Drizzle over bundt cake. |
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| Nutrition per Serving: |
| Calories: |
270 |
Total Carbs: |
30.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
52.8 |
Fat: |
15.3 |
Protein: |
3.50 |
| Fiber: |
0.00 |
Sodium: |
239.63 |
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