Ok, to heck with email. Here goes. "Susan's Lemon Cake" from the CMD pg 83
1 pkg plain ylw cake mix
1 pakg (3oz) lemon gelatin (jello)
2/3 cup vege oil
2/3 cup hot water
4 large eggs
Heat oven to 350-grease pans, hers makes up great in bundt or mini tart but will work in any pan.
Mix the mix, gelatin, oil, water and eggs-beat for 1 minute low, scape bowl and mix 2 min more on medium
Pour into pans and bake until light brown and pulls away from pan, approx 40 min. Cool for 10 min on wire rack
Prepare this glaze and use it if wanted. It is superb, packs alot of moisture if you are serving these for "tea" type cakes.
1/2 cup confec sugar
2 tablsp fresh lemon juice (I used the reg store stuff)
1 tsp finely grated lemon zest
mix all (you have to whisk it to blend well) and drizzle over cake.
I made 3 batches, one wasnt enough for me. I want LOTS of glaze.
Hope this helps. If baking cake to frost, do not let these cool completely, just mostly, and either frost or seal well, this one dries out fast. The glaze goes along way toward keeping it moist.