b'2 1/2 Tablespoons Baking Powder4 Cups Soft -A- SilkCake Flour4 TeaspoonsSaltPREHEAT OVEN TO 350 DEGREES. 2 CupCrisco ShorteningPREPAREJELLOLEMONPUDDINGACCORDINGTOPACKAGE DIRECTIONS. 3 CupGranulatedSugarCOMBINEBAKINGPOWDER,CAKEFLOUR,SALT,SHORTENING, SUGAR, AND LEMON PUDDING INA LARGE 1 1/4CupJelloMIXING BOWL AND MIX WELL.Lemon PuddingADD 1/2 CUP MILK TO THE ABOVE AND MIX FOR 1 1/2 2 CupsMilkTO 2 MINUTES ON MEDIUM SPEED. 2 Whole EggsADDEGGSANDBLENDIN.SCRAPEDOWNBOWL. 10 TeaspoonsVegetableADD 1/2 CUP MILK AND BLEND IN. SCRAPE DOWN BOWL. OilADD VEGETABLE OIL AND BLEND IN . MIX FOR 2 MINUTESON LOW SPEED, DO NOT ALLOW TO REST LONG BEFORE LEMON GLAZELEMON SHERBET CAKE POURING IN TO BUNDT PAN.2 Tablespoons Land -O-POURBATTERINTOGREASED8INCHBUNDTPAN. Lakes ButterBAKEAT350DEGREESFOR25TO30MINUTES. 6 Tablespoons Water3 Tablespoons CountryONCE MIXTURE COOLS THEN TAKE THREE LAYERS OF THE SPONGE CAKE AND ADD LEMON GLAZE Time Sugar Free LemonABOUT 1/2 INCH OF THE LEMON PUREE FILLING BETWEEN THE FIRST TWOLAYERS PowderAND AROUND THE OUTSIDE OF THE SIDES OF THE CAKE. MAKE SURE THAT YOU ICE COMBINE 6 TABLESPOONS OF WATER,MELTED BUTTER, 6 1/2 Cups PowderedTHE CAKE WHILE THE PUREE FILLING IS STILL WARM. AND COUNTRY TIME SUGAR FREE LEMON POWDER TO SugarBOWL AND BLEND WELL.ONCE THE LEMON PUREE FILLING IS APPLIED THENICE THE TOP OF THE CAKE WITH 4 1/2 TablespoonsBUTTERCREAM ICING. (RECIPE FOUND ON PAGE 198 ) ADD POWDERED SUGAR AND MIX TO A THICK PASTE. WaterRECIPE MAKES TWO 8 INCHLEMON SHERBET CAKES . ADD WATER AND MIX UNTIL SMOOTH.KEEP CAKE REFRIGERATED UNTIL SERVING.POUR OVER INVERTED CAKE UNTIL IT ISCOMPLETELY COVERED.201 202'