Lemonade Cake

Oh, yum!!!

1 lemon cake mix
1 cup frozen lemonade concentrate, thawed
1 cup powdered sugar
1 container lemon frosting

Heat oven to 350 degrees.

Prepare and bake cake as directed on package in a greased 9x13 inch pan. Cool 15 minutes.

Stir together lemonade concentrate and powdered sugar. Poke holes in warm cake with fork. Drizzle lemonade mixture evenly over cake. Refrigerate cake until cold.

Spread frosting over cold cake. Cover and refrigerate leftover cake.

Blueberry Bread Pudding

This is wicked good...From Taste of Home Simple and Delicious magazine.

3 eggs
4 cups heavy whipping cream
2 cups sugar (but one will do...ask me how I know!?)
3 tsp. Vanilla extract
2 cups fresh or frozen blueberries
1 pkg (10 to 12 oz) white baking chips
1 loaf of French bread, cut into 1 inch cubes

Sauce:
1 pkg (10 to 12 oz) white baking chips
1 cup heavy whipping cream

In large bowl, combine the eggs, cream, sugar and vanilla. Stir in blueverries and baking chips. Stir in bread cubes. Let stand for 15 minutes or until bread is softened.

Transfer to a great 13x9in baking dish. Bake, uncovered, at 350 for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.

For sauce, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; whisk until smooth. Serve with bread pudding.

Yum! Very rich, but oh so good!