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Lemon Jello Cake — Recipe Corner

Lemon Jello Cake

by Dee

in Cakes

This recipe was shared by Ethel Powers at http://streetpeddlerphotos.imagekind.com/

Ingredients:
1 package Duncan Hines Deluxe II yellow cake mix (do not
use other cake mixes, especially those with pudding)
1 package of lemon jello (3 oz)
4 eggs (large)
3/4 cup Crisco Oil (Crisco is best for this recipe)
3/4 cup water (room temperature)
For glaze
2 cups confectioner’s sugar
1/2 teaspoon grated lemon peel
1/2 cup fresh lemon juice
1 teaspoon lemon flavor

Directions:
Preheat oven to 350 degrees. Spray a tube pan well with Pam.
For cake, put eggs, water, oil and jello in mixing bowl and mix until all ingredients are combined. Add cake mix. Beat
well, first on medium then on high for five minutes. Pour into cake pan. Bake at 350 for 35-40 minutes or until a toothpick inserted in center comes out clean. Turn cake onto plate.  Poke holes into top of cake. While the cake is baking, mix the ingredients for the glaze. Stir and blend well. Just before you pour it onto the cake, stir well. It is best poured onto cake while cake is still warm. Later, after cake has cooled, pour on some more, making little swirly designs. This is the perfect dessert because it is so refreshing. It can be made ahead of time and frozen. Room temperature, it lasts for days because it is so moist. The recipe can be doubled and baked in a 13X9 in pan.

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