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Lemon Jello Cake Recipe

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This recipe for Lemon Jello Cake, by , is from The Corkins Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bess Philips Daum
Added: Sunday, December 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. Duncan Hines Yellow Cake Mix
1 pkg. lemon jello (regular)
3/4 c. cooking oil
3/4 c. water
4 eggs

3 tbsp. soft butter
1 1/2 c. powdered sugar
juice and rind of 2 or more lemons

Directions:
Directions:
Mix well, and cook according to directions on cake mix pkg. Use 9x13 inch pan. As soon as cake is done, take long-tined fork and poke holes all over and through hot cake (sides too). Have ready following mixture: 3 tbsp. soft butter combined with 1 1/2 c. powdered sugar and juice and rind of 2 or more lemons. Pour this mixture over the hot cake, letting it seep down through the holes and along the outer edge.

Number Of Servings:
Number Of Servings:
15
Personal Notes:
Personal Notes:
Cake may be served either warm or cold. May be refrigerated or not, as desired. Will keep a week or more, covered, and stay fresh.

 

 

 

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