1 pkg. lemon gelatin (4 serving)
1 c. boiling water
4 eggs
3/4 c. vegetable oil
1 pkg. lemon (or yellow) cake mix (without pudding in mix)
2 c. confectioners' sugar
1/2 c. lemon juice

Dissolve gelatin in hot water; let cool. Lightly beat eggs; add oil and cooled gelatin. Add dry cake mix; beat for 2 minutes. Pour batter into a greased 13 x 9 x 2 inch pan. Bake in 350 degree oven for 35-40 minutes, or until cake tests done.

Pierce top of cake all over with a fork while cake is hot and still in pan. Combine confectioners' sugar and lemon juice; slowly pour mixture over cake in pan, letting it soak in. This will form a sort of glaze as it cools. Cake is very moist and keeps well for several days. Freezes well.