Love Cake

Jazz Cooks, p. 159

2 ½ cups flour

1 cup (2 sticks) butter, melted

1 cup cooking oil

½ cup warm water

7 large eggs

2 ½ cups sugar

2 (3 ½-ounce) packages vanilla pudding

1 ½ teaspoons vanilla

1 ½ teaspoons lemon extract

Preheat the oven to 350F. Lightly grease a 13-by-9-inch rectangular cake pan. In a very large mixing bowl, combine the flour, butter, oil, warm water, eggs, and sugar, stirring until the eggs are incorporated. Add the pudding and the vanilla and lemon extracts and stir well. 

The thing with older cookbooks is that commercial products don't come in the same sizes anymore. This book is from 1992 and pudding boxes have decreased in size since then.

Pour the batter into the pan and bake for 40 to 60 minutes or until a toothpick inserted in the center of the cake comes out clean. It’s good warm, right from the oven or at room temperature.

Trust me, you don't even need to put frosting on this. It's amazing by itself. 

My Rating: 5/5 "It's so simple. It's so easy. It's SO GOOD. There's a perfect balance of lemon and vanilla. The eggs give everything a wonderful texture. The top is crisp and sweet. I adored this and I hope you will too."