Creamy Lemon Cake

• 1 (18 1/4 ounce) package lemon cake mix
• 1 13 cups water
• 13 cup vegetable oil
• 3 large eggs
• 1 (3 ounce) package lemon gelatin
• 1 cup boiling water
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (3 ounce) package instant lemon pudding mix
• 1 teaspoon vanilla extract
• 1 cup milk

1. Preheat oven to 350 degrees for metal or glass pans or 325 degrees for dark or coated pans.
2. Grease sides and bottom of a 9 X 13 pan with shortening or cooking spray.
3. Blend dry mix, water, oil and eggs in large bowl at low speed until moistened.
4. (Add lemon zest and fresh lemon juice at this point if you are going to).
5. Now beat at medium speed for 2 minutes.
6. Pour batter into pan and bake immediately.
7. Bake for 30-35 minutes or until toothpick inserted in center comes out clean.
8. Poke holes in cake while still hot with the round handle of a wooden spoon.
9. Make gelatin with only 1 cup of boiling water.
10. Pour liquid gelatin over cake while hot.
11. Cool cake completely.
12. Beat together whipped topping, pudding mix, milk and vanilla extract.
13. Pour mixture over cooled cake and refrigerate until ready to serve.
14. **Cook time does not include cooling cake completely.

lemon cake, water, vegetable oil, eggs, lemon gelatin, boiling water, frozen whipped topping, vanilla, milk

Taken from www.food.com/recipe/creamy-lemon-cake-214612 (may not work)