Lemon Bundt Cake

Luscious Lemon Bundt Cake
1 pkg (18-1/4 ounces) lemon cake mix (I use Duncan Hines)
3/4 c vegetable oil
3/4 c warm tap water
4 eggs
1 pkg (3 ounces) lemon gelatin
2 tsp lemon extract
On low speed, mix all ingredients together until combined and then for 2 minutes on medium speed. Pour into greased and floured bundt pan (I use Baker's Joy). Bake at 350 degrees for 37-42 minutes, depending on your oven.

Lemon Glaze: 3 c. powdered sugar 6 Tblp. lemon juice While cake is still warm and using a skewer, poke holes about 1/2 way down the depth of the cake at even intervals. Spread with half of glaze. Once the glaze hardens, remove the cake from bundt pan, flip over and do the same for the top using remaining glaze.

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Curry Chicken

3 T.butter

1/2 cup onions, chopped

2 tsp. curry

1/4 tsp. ginger

1/2 tsp. sugar

2 c. milk

1/4 tsp. salt

2 cups cooked chicken, shredded

3 T. flour

1 & 1/2 cups chicken broth

Saute onions in butter. Add curry, ginger, sugar, salt & milk. Dissolve flour in broth. Add broth to mixture. Stir well while it thickens. Add chicken. Serve over rice.