Barbed A Y kitchen

Ingredients
1 lemon cake mix
1 small instant lemon pudding mix
3 eggs
1 cup 7-up or any lemon lime drink
2/3 cup vegetable oil

Instructions
Combine all ingredients and mix well with mixer. 13x9 cake pan OR 2 8 inch rounds. Bake in preheated 325 degree oven for 35-40 minutes testing for doneness as ovens vary. Let cool and frost with your favorite frosting or the pineapple filling recipe

Ingredients for Pineapple Filling
1 20 ounce can crushed pineapple, undrained
1 stick butter or margarine or 8 tablespoons or 1/2 cup
1 cup sugar
2 eggs
2 tablespoons all-purpose flour

Pineapple Filling Instructions
Mix pineapple, butter, sugar, eggs and flour together. Cook on medium heat until thickens.

Notes
This cake should be refrigerated.
Adapted from this recipe because standard sizes on mixes have changed.

Asp Note: Make a plain yellow or moist yellow box cake as two rounds. The magic here is in the frosting. You're going to want to start this when the cakes first come out of the oven.

Cocoa Frosting/Icing

1/3 cup cocoa
2 cups sugar
3/4 cup milk, canned is best
1 tsp. vanilla, real
1/2 stick margarine

Bring 1st 3 ingredients to a rolling boil. Reduce heat, continue cooking until it forms a stiff ball when dropped in cold water. Remove from heat. Add vanilla and margarine. Beat with spoon until you think it's right. (Asp Note: I prefer it a little more liquid when I start working it on the cake, but with the texture to harden a bit once it cools)

Momma's Notes: Mother says she puts some on the bottom layer before it's actually ready. Of course you are suppose to poke holes in cake. The cake can be cool or not. This of course is all guess work on Mother's part.