Lola Phillips' Lemon Cake

• 1 pkg. lemon jello
• 1 c. boiling water
• 4 eggs
• 3/4 c. vegetable oil
• dash of salt
• 1 pkg. lemon cake mix
• 2 c. powdered sugar
• 1/2 c. lemon juice (from concentrate)

1. Dissolve jello in boiling water.
2. Let cool.
3. Beat eggs lightly in a large bowl.
4. Add vegetable oil and salt.
5. Add dissolved jello. Mix in lemon cake mix and beat for 2 minutes.
6. Bake in an oiled and floured 9 x 13-inch pan at 350u0b0 for 30 to 45 minutes.
7. When done, pierce cake all over every 2-inches while still hot.
8. Mix powdered sugar and lemon juice.
9. Pour over hot cake.
10. This will soak in and make a glaze when cold; do not frost.
11. May be topped with ice cream or whipped cream.
12. Cake is better if baked 2 days ahead of serving.

lemon jello, boiling water, eggs, vegetable oil, salt, lemon cake mix, powdered sugar, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=609721 (may not work)