New Jello Cake
Yield
1 cakePrep
15 minCook
45 minReady
70 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
water
|
|
| 3 | ounces |
jello
lemon |
|
| 4 | large |
eggs
|
|
| 1 | box |
cake mix, lemon
|
* |
| ¾ | cup |
vegetable shortening
|
*
|
| 2 | each |
lemons
juice of |
|
| 2 | cups |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
water
|
|
| 86.7 | ml/g |
jello
lemon |
|
| 4 | large |
eggs
|
|
| 1 | box |
cake mix, lemon
|
* |
| 177 | ml |
vegetable shortening
|
*
|
| 2 | each |
lemons
juice of |
|
| 473 | ml |
powdered sugar
|
|
Directions
Mix water, Jello and eggs.
Beat 1 minute on medium speed.
Add cake mix; beat 2 more minutes.
Add shortening; blend 1 to 2 minutes.
Bake in greased 9 x 13 inch cake pan 40 to 45 minutes at 325℉ (160℃).
While cake is still warm, poke small holes in top.
Mix together lemon juice and powdered sugar.
Drizzle into holes and on top of cake.
