Accompanied by the "Seed library" story in the 7-10 edition
1 package (two-layer size) yellow cake mix
2 cups cold milk
1 1/4 cups water
2 packages (four-serving size) lemon-flavored instant pudding and pie filling
1/3 cup granulated sugar
2 teaspoons powdered sugar
Preheat oven to 350 degrees. Prepare cake batter as directed on package. Pour into greased 13-by-9-inch baking dish and set aside.
Pour milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 minutes or until well blended. Pour over batter. Place baking dish on baking sheet to catch any sauce that might bubble over sides of dish as dessert bakes.
Bake 55 minutes to 1 hour or until wooden toothpick inserted in center of cake layer comes out clean. Cool 20 minutes. Sauce will thicken slightly as it cools.
Sprinkle with powdered sugar. Spoon into serving dishes to serve warm. Store leftovers in refrigerator.
Makes 16 servings.
Note: You can add 1 tablespoon grated lemon peel and 2 tablespoons freshly squeezed lemon juice to the pudding mixes if you’re a real lemon lover.
