Lemonade Cake

1 package lemon cake mix (2 layer kind)
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 can (6 ounces) frozen lemonade concentrate, thawed
3/4 cup powdered sugar
1 tub fluffy white or fluffy lemon ready-to-spread frosting
Yellow colored sugar, if desired

Heat oven to 350°F. Grease bottom only of rectangular pan, 13x9x2 inches, with shortening. Make cake mix as directed on package, using water, oil and eggs. Pour into pan. Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.

Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run knife around side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread frosting over top of cake. Sprinkle with sugar. Store covered in refrigerator.

High Altitude (3500-6500 ft)
Make cake mix as directed on package for 13x9x2-inch rectangle.
Elle in Antwerp, Belgium

http://www.nancyskitchen.com