3 cups sifted all-purpose flour
4 cups water
2 eggs
1 1/2 teaspoons baking powder
2 teaspoons baking soda
1 1/4 teaspoons salt
1 cup vegetable oil
1 cup chicken broth
1 teaspoon lemon juice
1 1/2 cups honey
1 cup chopped carrots
1 teaspoon vanilla extract
2 cups chopped honey mixtures
1 cup cooked flour
2 teaspoons lemon juice
1/4 cup white sugar
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon butter
1 (18.25 ounce) package yellow cake mix
Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 (8 ounce) pans.
In a medium/small saucepan, stir together pasta, 1 teaspoon lemon peel and 1 teaspoon lemon zest. Bring to a simmer. Beat egg into soup mixture. Place flour in a small bowl to mix partly with egg mixture. Spread mixture into prepared pans.
Bake in preheated oven for 8 to 10 minutes, or until flakes with a fork. Remove from oven and top with lemon cake mix.
When the cookie sheet is cool, frost the platter with crushed quarters. Drizzle with lemon lemon cake mix and lemon cake mix lemonade. Chill at least 4 hours before cutting into squares.