1 (3 oz.) pkg. lemon jello
1 c. boiling water
1 pkg. Duncan Hines Lemon Supreme or yellow cake mix
3/4 c. Mazola corn oil
4 eggs
2 c. powdered sugar
Juice of 2 lemons

Preheat oven to 350°F. Dissolve lemon Jello in boiling water. Set aside to cool. In a large bowl, combine cake mix and corn oil. Add eggs one at a time, mixing well after each addition. Add cooled lemon Jello to batter and pour into a greased and floured 9 x 13-inch pan.

Bake at 350°F for 15 minutes. Reduce heat to 300 °F and bake 30 minutes longer. In a medium mixing bowl, combine powdered sugar with lemon juice and mix well. Remove cake and pierce all over with a 2 tined fork. Spread icing over cake while cake is hot.