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Lemon Jello Cake

This cake can be eaten after it cools but it is MUCH better when you let it sit for a day or overnight –then it is SUPER moist!

Prep
Cook
Serves 10people
Ingredients
CAKE:
1
pkg. yellow cake mix (I use Duncan Hines)
4
eggs
3/4
cup vegetable oil
1
pkg lemon Jello (regular size with sugar –not the large box)
2
tbsp lemon juice (fresh is best –but you can use concentrated here)
ICING:
2
cups confectioners sugar
1/2
cup fresh squeezed lemon juice
Directions
1.
Preheat oven to 350 degrees F.
2.
Grease a 9x13 inch pan.
3.
Mix the cake ingredients together in a bowl and beat for four minutes.
4.
Pour the mixture in a pan and bake for 40 minutes (or until a knife inserted in the center comes out clean).
5.
When done remove the cake from the oven and pierce the top all over with a tooth pick, chop stick –just make a bunch of holes in the cake so the icing can drip down into the cake.
6.
Pour the glaze over the top slowly.
7.
Set cake aside to cool then cover pan with plastic wrap.

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