1 package lemon cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 can (6 oz) frozen lemonade concentrate, thawed
3/4 cup powdered sugar
1 tub whipped fluffy white or lemon ready to spread frosting

Heat oven to 350 degrees. Grease bottom only of rectangular pan, 9 X 13 inches. Make cake mix as directed on package, using water, oil, and eggs. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.

Mix lemonade concentrate and powdered sugar. Poke top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run knife around side of pan to loosen cake.

Cover and refrigerate about 2 hours or until chilled. Spread frosting over top of cake. Store loosely covered in refrigerator.

Makes 12 servings.