Ingredients
1 box white or yellow cake mix
1 small box lemon or orange jello
2/3 cup water
2/3 cup salad oil
4 eggs
grated rind of 1 lemon or orange
Cake Topping
2 cups powdered sugar
1/4 stick oleo/butter
2 lemons juiced
Directions
If you are preparing your own lemon or orange zest; scrape only the utmost top of the rind as right below the skin it is bitter
In a large bowl, combine the cake mix, jello, water, salad oil, eggs and fruit rind. Cook in a tube pan that has been floured and greased/oiled at 325 degrees for 1 hour. Remove from oven and using a sharp knife break away the cake from the edge of the pan and punch holes around the top of the cake.
For the topping mix the powdered sugar, 1/4 stick of oleo and the juice of the two lemons or enough orange juice to make a spreading consistency. Pour over the top of the cake while still hot and let it cool in the pan.
1 box white or yellow cake mix
1 small box lemon or orange jello
2/3 cup water
2/3 cup salad oil
4 eggs
grated rind of 1 lemon or orange
Cake Topping
2 cups powdered sugar
1/4 stick oleo/butter
2 lemons juiced
Directions
If you are preparing your own lemon or orange zest; scrape only the utmost top of the rind as right below the skin it is bitter
In a large bowl, combine the cake mix, jello, water, salad oil, eggs and fruit rind. Cook in a tube pan that has been floured and greased/oiled at 325 degrees for 1 hour. Remove from oven and using a sharp knife break away the cake from the edge of the pan and punch holes around the top of the cake.
For the topping mix the powdered sugar, 1/4 stick of oleo and the juice of the two lemons or enough orange juice to make a spreading consistency. Pour over the top of the cake while still hot and let it cool in the pan.
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