Top o’ the marnin’ to yeh! (Always wanted to say that.)
I’m not Irish, but I love all shades of green.
Just in time for St. Patrick’s Day, I have a festive green cake to share. It’s probably the only time you’d eat such a thing.
It all started with a little creativity – and an old recipe.
Do you remember the Lemon Supreme Cake made from a cake mix and apricot nectar? That’s where I started, and here’s what you need to make your own Green Supreme Cake.
1 box of Duncan Hines Lemon Supreme Cake Mix
1 3-oz. box Lime Jell-O
1/2 cup apricot nectar
1/2 cup water
1/2 cup canola oil
Blend all ingredients in large mixing bowl. Beat an additional two minutes at medium speed. If you want yours a little darker green, add food coloring until it’s the color you like.
Bake in greased and floured Bundt pan at 350° for 40-45 minutes.
If it springs back when touched lightly, it’s done. Or, you can do the “toothpick test”.
Let it cool in pan for 30 minutes. Invert onto a cake plate and drizzle glaze all over it. Yum!
For the glaze, mix 2 Tbsp. lemon juice and 1 cup confectioner’s sugar. I added a teaspoon of lemon zest to my glaze for a little extra flavor.
Pull up a chair, grab a fork, and let’s dig in!
Your St. Patrick’s Day get-together needs a green cake. So moist, rich, and a little tangy. Here’s the link to print the Green Supreme Cake Recipe.
And, wear your green! You don’t want to get pinched. 😉
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