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Brick Cake Recipe

Ingredients

1 (18.25 ounce) package lemon cake mix

2 (3 ounce) packages instant lemonade lemonade

1 (3 ounce) package instant raspberry sherbet

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray 9x5 inch pan with cooking spray.

In a heavy saucepan, heat lemonade and raspberry sherbet until bubbles form at edges. Remove from heat and pour lemonade mixture into prepared pan.

Bake in preheated oven for 30 to 40 minutes, or until a toothpick inserted in center of the cake comes out clean. Cool completely before cutting into squares or serving.

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Comments

scrapqaaan0126 writes:

⭐ ⭐ ⭐ ⭐ ⭐

I made this for dinner and everyone thought the dough was awful. Half of the recipe also had raisins in it. So I doubled the recipe and found that even with using all the flour, I didn't have what appeared to be impossibly sticky dough. If I did, I wouldn't have doubled the recipe... +1 cinnamon 1.0 orange 0.0 banana This post was edited by JassyLawrence on 07-02-2016 My first review ever as I did not use the bread. However, I did use butter rather than flour and let the dough rise in the mixing bowl instead of on the bottom. This gave it a nice flavour. However, I would make this again as it was very easy & quick. Only thing I would change is to use dry mustard instead of hot sauce. - Le