Karen Druker

• 1 -18 Ounce Box lemon cake mix
• 1 container vanilla frosting
• 3 eggs
• 1/3 cup oil
• 1 ¼ C. water

Make the cake as directed for a 9”x13” pan. Bake it.  Dump 1 -12 ounce can of frozen lemonade concentrate (which has been thawed) over the cake, after you have stabbed it on the top every inch with a table knife.  Cool one hour and then frost. Very refreshing, and moist, so it doesn’t dry out.