Tangy Citrus Cake

• 1 pkg. (2-layer size) yellow cake mix
• 1 pkg. (85 g) Jell-O Lemon Jelly Powder
• 3 eggs
• 1 cup sour cream
• 1/2 cup oil
• 1/2 cup water
• 1/4 cup Kool-Aid Lemon Sugar Sweetened Drink Mix
• 4 tsp. water
• 1 Tbsp. grated lime zest Safeway 3 ct For $1.00 thru 02/09
• 1 cup powdered sugar

1. Preheat oven to 350F.
2. Place cake mix, dry jelly powder, eggs, sour cream, oil and 1/2 cup water in large bowl.
3. Beat with electric mixer on low speed just until moistened, stopping frequently to scrape side of bowl.
4. Beat on medium speed 2 min.
5. Spoon into greased and floured 12-cup fluted tube pan or 10-cup tube pan.
6. Bake 45 to 50 min.
7. or until toothpick inserted near centre comes out clean.
8. Cool 10 min.
9. ; loosen cake from side of pan with spatula or knife.
10. Gently remove cake from pan; cool on wire rack.
11. Combine drink mix, 4 tsp.
12. water and lime peel in medium bowl.
13. Add powdered sugar; stir with wire whisk until well blended.
14. Spoon over top of cake, allowing glaze to drip down side of cake.
15. Let stand until set.

yellow cake, eggs, sour cream, oil, water, lemon sugar, water, lime zest, powdered sugar

Taken from www.kraftrecipes.com/recipes/tangy-citrus-cake-88425.aspx (may not work)