Spring Velvets Blossom Cake

A touch of lemon makes this Spring Velvets Blossom Cake bloom with flavor.

Ingredients:

• CAKE:
• 1 box Spring Velvets Cake Mix
• 1 (3.4 oz) box Lemon Instant Pudding and Pie Filling Mix, divided in half
• 4 eggs
• 1 ½ cups water
• ½ cup oil
• GLAZE:
• 1 cup powdered sugar
• 2 tablespoons lemon juice

Directions:

1. Preheat oven to 350°F. Grease and flour 10-inch Bundt** pan or tube pan. **Bundt is a registered trademark of Northland Aluminum Products, Inc. Minneapolis, Minnesota.
2. Combine 2 eggs, ¾ cup water, ½ of dry pudding mix, and ¼ cup oil with first velvet cake mix.
3. In a separate bowl, combine 2 eggs, ¾ cup water, ½ of dry pudding mix, and ¼ cup oil with second velvet cake mix.
4. Beat each mix at medium speed with an electric mixer for 2 minutes.
5. Pour Yellow Velvet batter into the pan.
6. Pour Pink Velvet batter on top of the Yellow Velvet batter.
7. Insert a butter knife halfway into the batter when all of the batter is in the pan. Swirl the batter by gently moving the knife in a circular motion around the pan.
8. Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out free of crumbs.
9. Cool in pan for 25 minutes. Invert onto a serving plate. Cool completely.
10. Make glaze by adding lemon juice to powdered sugar and stir until smooth. Drizzle over cake.

Source: DuncanHines.com