(by Julia Tagliere)
1 package lemon velvet or cream cake mix
1 package lemon Jell-o
3/4 c. water
4 eggs, beaten
3/4 c. vegetable or peanut oil
2 c. confectioners’ sugar
juice of 2 lemons
Preheat oven to 350 F.
Combine cake mix, Jell-o, water, eggs, and oil.
Pour into a greased 13 x 9 pan.
Bake for 35 minutes.
While cake is baking, combine confectioners’ sugar and lemon juice.
Remove cake from oven and prick all over with a toothpick.
Pour syrup over hot cake.
(Read Culinary Optimism, the story that accompanies this recipe.)
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