Jiffy Lemon Cake

from my Grandma Carter

1 pkg cake mix, white or yellow
3 oz lemon jello
3/4 c oil
3/4 c hot water
4 eggs

Combine and mix first four ingredients. Add eggs, one at a time, beating after each addition. Pour into greased 9x13 pan. Bake 350 for 35-40 minutes.Remove from oven and with dinner fork punch holes in cake approx. 1 1/2 inches apart over entire surface. Then with spoon, spread glaze over entire surface of cake. By not pouring on too much at a time, the cake will absorb the entire frosting. Serve warm or cold, with or without whipped cream.

Glaze

6 tbs lemon juice
1 1/2 c powdered sugar

Mix well.


~notes~
From Grandma- I prefer to add at least 2 tbs grated lemon rind to the frosting. I also add fresh grated lemon rind at the very end of the cake mixing and fold it in before pouring batter into pan, about 2 tbs. I also add a dash of mace to this batter.

From Janelle- This is a very quick a easy cake. I serve cold and without whipped cream. Very tasty and fairly impressive in its simplicity.