5 CupsCake Flour or Pastry Flour
1 BoxLemon Cake Mix (No egg white)
1 ½CupsGranulate Sugar
1 1/3 Cups Milk Powder
1 tspBaking Powder
½ tsp Salt
1 1/3 cups Oil
5 ¼ cups Water
2tsp Lemon Flavor
1/3 cup Sour Cream
Khuôn 16x 14x 2 inches
Filling & Icing (Recipe follow at the end)
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In a large bowl, whisk together the dry ingredients.In a separate bowl, combine the liquid ingredients.Add the liquid ingredients to the dry ingredients and stir until blended.
PREHEAT the oven to 350F. Grease and flour 16x14x2inch cake pan and line with parchment paper.Cut about 2 inches larger than the pan.Pour the batter into the pan.Bake until the toothpick inserted in the center comes out clean, about 45 minutes.
Place the pan on rack to cool for 15 minutes.Pick up the parchment to lift the cake out of the pan and invert them to onto cookie sheet lined with wax paper.Peel off the parchment paper.Place the cookie sheet in refrigerator and let the cake cool for several hours.
1 can (12 oz) cool whip
1 can (1 lb 4 oz) crushed pineapple
1 box (3.4 oz) instant pistachio pudding
Mix the three ingredients together until blended.
1 can whipping cream
¼cup confectioner’s sugar
Whip the ingredient with the mixer at whip speed until the cream becomes stiffed.Then gradually add sugar.