Mountain Dew Cake

You know how I am about cake. I'm a snob. A scratch cake, even an imperfect, slightly dry, fallen-in-the-middle scratch cake, is better than a box mix on any day. Which is why you are surprised that I present you with a doctored-up cake mix recipe, right? Well, I do believe that everyone should have one or two doctored-up box cake mix recipes in their cookbook. Just for emergencies (or days when you have too much going on, like Lemon Scones and Blackberry Pie and a cake all baked by 11 a.m.). And this one is not half bad. In fact, served with fresh summer fruit and a scoop of vanilla ice cream, it is most passable. It's very, very moist (almost fall-apart so), and very lemony and very sweet. If possible, I would have filled the inside cavity with the fresh fruit, but that would have been pretty messy, considering the fruit was very juicy, and the cake was very moist. It's a thought though.

Mountain Dew Cake
serves 12-16

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1 box lemon cake mix
1 box lemon-flavored instant pudding mix (3.4 oz)
12 oz. Mountain Dew
¾ cup vegetable oil
4 lrg. eggs


Preheat oven to 325 degrees.

Lightly grease and flour a 10-cup bundt pan.

In a large mixing bowl, combine cake mix and pudding mix. Add soda, oil and eggs. Beat at medium speed with an electric mixer until smooth. Pour batter into prepared pan, and bake for 45 to 50 minutes, or until a wooden pick inserted in center comes out clean.

Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.



Glaze

1 1/2 cups powdered sugar
several teaspoons Mountain Dew

Stir together until glaze is a thick drizzling consistency. Drizzle over cooled cake.

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