Lemonade Cake

Good alternative to rum cake when there are children or teetotallers around

1 package super-moist cake mix
6 oz frozen lemonade concentrate, thawed
3/4 C powdered sugar
8 oz frozen whipped topping, thawed

Preheat to 350. Prepare and bake cake as directed on package for 13x9x2 inch pan. Cool 15 minutes. Stir together lemonade and sugar. Prick cake with fork at 1/2 inch intervals, wiping fork to prevent sticking. Drizzle lemonade mixture evenly over cake. Refrigerate til cold, then spread with topping just before serving.

Two good variations are to use orange juice concentrate instead of lemonade and either a carrot cake mix or a chocolate cake mix.