assignmentPREPARATION
Dissolve the Jello in boiling water and allow it to cool to lukewarm.
Then combine the cake mix, sugar, lemon rind, oil, extract, eggs and dissolved Jello.
Beat for 1-2 minutes.
Pour into a greased and floured tube pan or 9 X 13" pan.
Don't use a Bundt pan because you glaze the cake in the pan and serve it glazed side up.
Bake at 350° about 30 minutes.
Do Not Overbake.
Bake until lightly golden brown and it just passes the toothpick test.
While the cake is baking, prepare the glaze by combining the powdered sugar and lemon juice.
When the cake is done, remove from the oven.
While the cake is still hot, poke holes all over the cake about 1 inch apart with an ice pick.
Spoon the glaze over the top so it has time to soak down into cake, otherwise it will mostly go down the sides.
Leave in the pan about 10 minutes more and then run a knife around the edge to loosen the cake from the pan.
Place a plate (not your serving plate) on top of the cake pan and flip it over so the cake comes out.
Immediately invert again onto your serving plate so the glazed side is on top.
This cake can also be made in a 9 X 13" pan.
Leave in pan to serve.
This cake, unlike most, is really best when it has completely cooled.
Mix all ingredients and pour into two 9 X13" greased and floured pans. Sprinkle on cinnamon and sugar mixture. Dot with butter. Bake at 375° for about 30 minutes. Optional: use a yellow butter cake mix for a short cut.