Lemonade Bundt Cake

For the cake:
1 (18.25 oz.) package lemon cake mix
1 (3 oz.) package instant lemon pudding mix

4 eggs

1 cup sour cream

1/2 cup vegetable oil
3/4 cup water

 

For the glaze:

1 (6 oz.) can frozen lemonade concentrate, thawed  (Most cans are 12oz so either use half or double the powdered sugar.)
1 to 1 1/2 cups powdered sugar

Preheat oven to 350 degrees.  Grease and flour a 10 inch bundt pan.  Combine the cake mix, lemon pudding mix, eggs, sour cream, vegetable oil and the water. Mix until smooth. (I did 30 seconds on low then 2 minutes on medium and it was perfect.) Pour the batter into the prepared pan.  Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.  Let cake cool for 10-15 minutes on a wire rack while you make the glaze.  Combine the lemonade concentrate and 1 cup of the powdered sugar.  Stir in additional powdered sugar until glaze reaches desired consistency.  Spoon the glaze over the cooled cake.  Dust with additional powdered sugar, if desired.

* This has the best lemon flavor! It has a huge burst of spring in every bite! The cake was so moist and flavorful and the glaze adds the perfect pop of lemon to it. I love the look of the extra dusting of powdered sugar on top. My husband and I were so impressed with this cake!

Recipe from Let's Dish

Chinese Chicken Salad

1 cup sunflower seeds 
1 (16 oz) bag coleslaw mix 
2 packages Beef Top Ramon dry, save the packets 
1 bunch green onions chopped 
2 cups cooked and diced/shredded chicken (I refrigerated this after I cooked & shredded it until it was cold.)

SAUCE
1 cup peanut oil 
1/2 cup sugar 
1/3 cup white vinegar 
2 packets beef seasoning from Top Ramon packages listed above

1. In a large mixing bowl, toss sunflower seeds, coleslaw, chopped green onions and chicken.
2. Smash Top Ramon packets with fists until they are crushed into small pieces. Reserve beef packets for sauce. Add Top Ramon pieces to salad and toss to evenly distribute.
3. In blender, combine peanut oil, sugar, vinegar and beef packets. Blend until evenly mixed.
4. Toss the dressing and salad together until coated with dressing and you reach desired flavor.

* This was amazing! My husband and I both could not get enough of this salad! The flavor was perfect and this was a super easy recipe. The most time consuming part was boiling and shredding the chicken. There was a small portion leftover that I refrigerated and ate for lunch the following afternoon and it was still just as good. I can't wait to make and eat this one again!

Recipe from Chef In Training
Photo from Amber's Delectable Delights