JoAnn's Lemonade Cheese Cake
Vegetable shortening or margarine to coat pan (do not substitute
Oil)
Flour to coat pan
1 package (18 1/4 ounces) white cake mix
2 cups sour cream (divided)
1/2 of 12-ounce can frozen lemonade concentrate, thawed
1 package (3 ounces) cream cheese, room temperature
3 eggs
1/4 cup sugar
Preheat oven to 350 degrees. Grease and flour 12-cup bundt pan with non-stick finish.
In large bowl, combine cake mix, 1 cup sour cream, lemonade concentrate, cream cheese and eggs. Blend at low speed until moistened. Beat at highest speed 4 minutes. Transfer batter to prepared pan.
Bake in preheated oven 50 to 65 minutes or until toothpick inserted into center comes out clean. Cool upright in pan 45 minutes; remove from pan and cool completely.
Make topping by combining sugar and remaining 1 cup sour cream. Spread over cake. Makes about 12 servings.