Greek Lemon Cake
|Lemon cake mix||18 1⁄4 Ounce (1 Package 2-Layer Size Regular With No Pudding)|
|Uncooked farina||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Cooking oil||1⁄2 Cup (8 tbs)|
|Chopped walnuts||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Finely shredded lemon peel||1⁄2 Teaspoon|
|Lemon juice||3 Tablespoon|
Grease two 9x9x2-inch baking pans.
In large mixer bowl combine cake mix and farina.
Add milk, eggs, and oil.
Beat at medium speed of electric mixer for amount of time given on cake mix package.
Stir in 3/4 cup of the nuts.
Divide batter evenly between prepared pans.
Bake in 350° oven 30 to 35 minutes or till cakes test done.
Place on wire racks; do not remove from pans.
Meanwhile, in saucepan combine 1 1/2 cups water, sugar, lemon peel, and lemon juice; bring to boiling.
Boil gently, uncovered, for 10 minutes.
With fork, prick holes in tops of hot cakes.
Slowly spoon half of the hot syrup over each cake.
Sprinkle with remaining nuts.