1 x instant vanilla pudding (again Moirs but any brand will do)
4 x large eggs
3/4 cup water
3/4 cup oil
1 x mixing bowl
1 x Pirex or glass dish (oblong bakes more evenly than round)
1 x cup sifted icing sugar
4 tablespoons lemon juice
1 measuring jug
How to make the cake:
Heat the oven to 180C
Pour dry cake mix and dry pudding into the mixing bowl, add the 4 eggs, add the water and oil.
Mix until smooth and there are no lumps.
Oil/butter/Spray&Cook your glass dish.
Pour batter into dish and bake at 180C for about half an hour.
Cake should be brown and springy to the touch.
While the cake is baking, sift the icing sugar into the measuring cup and add about 4 tablespoons of lemon juice and mix.
The mixture shouldn’t be too runny.
As soon as you take the cake out the oven pour the icing over the cake and spread it around so that it covers the whole cake.
The cake can be eaten hot with custard or ice cream or if you prefer a cool cake, I suggest you make the cake a day before and let the icing sink into the flesh of the cake, this makes it sticky and gooey all the way through.
An alternative to vanilla and lemon is chocolate and orange. Substitute chocolate cake mix and chocolate pudding for the vanilla and use orange juice instead of lemon (be sure to strain the orange juice so it is clear and free of any pulp).