Ingredients:
1 package Duncan Hines Deluxe II yellow cake mix (do not
use other cake mixes, especially those with pudding)
1 package of lemon jello (3 oz)
4 eggs (large)
3/4 cup Crisco Oil (Crisco is best for this recipe)
3/4 cup water (room temperature)
For glaze
2 cups confectioner’s sugar
1/2 teaspoon grated lemon peel
1/2 cup fresh lemon juice
1 teaspoon lemon flavor

Directions:
Preheat oven to 350 degrees. Spray a tube pan well with Pam.
For cake, put eggs, water, oil and jello in mixing bowl and mix until all ingredients are combined. Add cake mix. Beat
well, first on medium then on high for five minutes. Pour into cake pan. Bake at 350 for 35-40 minutes or until a toothpick inserted in center comes out clean. Turn cake onto plate.  Poke holes into top of cake. While the cake is baking, mix the ingredients for the glaze. Stir and blend well. Just before you pour it onto the cake, stir well. It is best poured onto cake while cake is still warm. Later, after cake has cooled, pour on some more, making little swirly designs. This is the perfect dessert because it is so refreshing. It can be made ahead of time and frozen. Room temperature, it lasts for days because it is so moist. The recipe can be doubled and baked in a 13X9 in pan.

Ingredients:
1 pkg Lemon Cake Mix (no pudding added)
4 eggs
2 tsp rum extract
4 C light rum
¾ C oil
1 C milk
1 C sugar

Directions:
Combine all ingredients into a large mixing bowl and
mix on low until smooth. Beat on high for 3 minutes.
Bake in a well greased bunt pan at 350 degrees for 45
minutes. While still warm , drizzle glaze over top.

Glaze
1 C sifted powder sugar
1/3 C butter
1 tsp rum extract (or use the real stuff)

Beat all ingredients until smooth. Place thickened icing
in a bowl and heat in microwave on high for 1 minute.
Immediately drizzle over top of cake.

Cake Balls

Ingredients:
1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) container prepared chocolate frosting
1 (3 ounce) bar chocolate flavored confectioners coating

Directions:
Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

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Don’t forget to send me your favorite holiday cookie recipe!

Ingredients:
2 Eggs
2 C. Sugar
1/2 C. Crisco (or margarine)
1 tsp. Cinnamon
3/4 tsp. Nutmeg
3/4 tsp. Salt
2 C. Flour
2 tsp. Baking soda
4 C. Diced apples
1/2 C. Nuts ( I use pecans)
2 tsp. Vanilla

Directions:
Cream sugar and Crisco. Add eggs and mix.
Sift dry ingredients. Add to mixture. Stir in apples, nuts and vanilla.
Bake at 325 degrees for 45-50 minutes.

Note:
This is really good served with whipped topping or with a butter sauce on top.

Ingredients:
1 lb (4 cups) crushed vanilla wafers
2 C. sugar
1 & 1/2 sticks margarine
5 eggs
1/2 C. buttermilk
1 C. chopped nuts (pecans or walnuts)

Directions:
Cream margarine and sugar, add eggs and buttermilk and mix well. Add cookies and nuts.
Pour into a well greased & floured Bundt pan. Bake for 1 hour 15 minutes at 350 degrees.
Cool 10 minutes before turning out. Serve plain or with whipped cream.