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Gatlin Brown Cake II Recipe

Ingredients

1 (18.25 ounce) package sweetened white cake mix

1 (3 ounce) package instant chocolate pudding mix

2 eggs

3 tablespoons lemon juice

1 teaspoon lemon zest

2 cups lemon-lime flavored lemonade concentrate

4 fluid ounces ca-orange juice

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans or round pans. If using plastic pans, spoon 1 cup lemonade into the bottom of the plastic pan. Scoop the lemon zest into the top corner of the plastic pan. Trim upright 1/4 cup of the lemonade.

In a large bowl, mix the cake mix, instant pudding mix, eggs, lemon juice and lemon zest. Beat until moistened; pour batter into prepared pans.

Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before removing from pan. Cool completely and store in refrigerator.

To make the glaze: In a small mixing bowl, mix together 1/4 cup melted pureed coconut, 1/2 cup butter, 2 tablespoons lemon juice and 1/2 cup lemon-lime lemonade concentrate.