"djs0302" > wrote in message
ups.com...

> A cake made from a box mix won't work unless you happen to find a cake
> mix for sponge cake.

Hm, i never thought about a "sponge" cake in that manner (I was thinking of
the texture, not the capacity for liquid), but it would make sense. I do
have a cookbook with entries for sponge cake.

> I'm not sure about the syrup unless it's just a simple sugar syrup.
> Did the syrup have any flavor to it at all?

It varies. A pineapple flavored cake looked and tasted like it had a brown
sugar or caramel syrup. A chocolate cake tasted like it had been soaked in
a lemonade syrup, the flavor tasted to me exactly like canned Minute Maid
lemonade (but the syrup was thicker). Once they had what looked like a
granola cake with a cherry syrup.

Maybe cooking and thickening the lemonade with some cornstarch would get it
to the right consistency, to put it on chocolate sponge cake. I'm thinking
of setting a loaf or ring of this cake on a rack into a pan filled with this
"syrup" and then when the cake has become soaked, lifting the rack up and
letting the cake drain then carefully cutting slices and stacking in the
serving dish.