Lemon Jello Cake
Yield
8 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
jello
lemon |
|
| 4 | large |
eggs
|
|
| 1 | package |
cake mix, yellow
|
|
| ¾ | cup |
water
boiling |
|
| ½ | cup |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
jello
lemon |
|
| 4 | large |
eggs
|
|
| 1 | package |
cake mix, yellow
|
|
| 177 | ml |
water
boiling |
|
| 118 | ml |
vegetable oil
|
|
Directions
Dissolve jello in boiling water.
Cool, then add oil.
Add cake mix, beat well.
Add one egg at a time, beat well after each.
Bake 40 minutes at 350℉ (180℃) F in angel food or tube pan.
Grease and flour pan before pouring in batter.
