3/4 c. water
4 eggs (med. or lg.)
1 pkg. Duncan Hines lemon cake mix
3/4 c. Crisco oil
1 (3 oz.) pkg. lemon Jello

Preheat oven to 350 degrees. In a large mixing bowl combine cake mix, Jello, water, oil and eggs. With mixer set on low stir until mixture is moist, increase to high speed and continue for 3 minutes. Grease and flour a 9 x 13 inch baking pan. Pour batter into pan. Bake for 30-35 minutes until toothpick inserted in center comes out clean.

Remove from oven to a cooling rack. Using a regular dinner fork poke holes over the entire surface of hot cake. Pour glaze mixture over all the holes. Let stand for several minutes, to allow glaze to soak into cake. Cut into 2 inch squares.

GLAZE:

2 1/2 c. powdered sugar
3 (4 oz.) lemon juice

Mix well on medium speed. Set aside until cake is done.

Note: To dress up for company, spoon sweetened strawberries on each square and top with whipped cream.