1 box lemon cake mix
1 (3 oz.) lemon Jello
4 tbsp. flour
3/4 c. hot water
3/4 c. oil
4 eggs
3 tbsp. cold water
2 c. powdered sugar
1/4 c. lemon juice

Mix cake mix, Jello and flour. Then add hot water and oil. Mix and add 4 eggs and cold water. Beat until well mixed.

Pour into 9 x 13 inch pan (can use a 10 x 14 inch pan which makes the cake a little flatter). Bake at 350 degrees for 35-40 minutes.

Mix powdered sugar with lemon juice. Set aside. When cake is done, poke holes all over the cake with a meat fork. Pour powdered sugar and lemon juice mixture carefully into all holes.

Children need models more than they need critics.
SUGARLESS SPICE CAKE

2 c. raisins
2 c. water
1 c. unsweetened applesauce
2 eggs, beaten
2 tbsp. liquid artificial sweetener
3/4 c. vegetable oil
1 tsp. baking soda
2 c. all-purpose flour
1 1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. vanilla extract
Whipped cream, optional

In a saucepan, cook raisins in water until water evaporates. Add applesauce, eggs, sweetener and oil; mix well. Blend in baking soda and flour. Stir in cinnamon, nutmeg and vanilla.

Pour into a greased 8 x 8 inch baking pan. Bake at 350 degrees for 25 minutes or until cake tests done. Serve with a dollop of whipped cream, if desired. Yield 20 servings.