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Add a photoServings: 12
Ingredients
- 1 box (1-lb) yellow cake mix
- 1 box (3-ounce) lemon jello
- 3/4 c. Salad oil
- 3/4 c. Water
- 4 x Large eggs
- 2 c. Powdered sugar
- 2 x Lemons
Directions
- Put first five ingredients into a large bowl. Beat for 3 min. Pour into greased 9"x12" pan. Bake at 350 degrees for 30 min or possibly till cake springs back when lightly depressed. Place on rack.
- Grate the rind of the lemons. Extract the juice. Mix confectioners sugar, lemon juice and rind (a blender does a nice job). Drizzle over warm cake.
- Pierce top of cake generously with a fork. Let cold and mellow.
- This cake is so moist which one eats it with a fork. It makes a pretty dessert buffet presentation when cut into squares, put into pastel paper muffin papers, and arranged on a large platter. Assorted grapes are a good accompaniment.
- /CAKES
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 12 servings | |
| Calories 222 | |
| Calories from Fat 134 | 60% |
| Total Fat 15.17g | 19% |
| Saturated Fat 2.8g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 24mg | 1% |
| Potassium 29mg | 1% |
| Total Carbs 20.52g | 5% |
| Dietary Fiber 0.1g | 0% |
| Sugars 19.84g | 13% |
| Protein 2.12g | 3% |
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