1 pkg. lemon velvet cake mix
1 pkg. instant lemon pudding
3/4 c. water
3/4 c. oil
4 eggs, unbeaten

Mix dry mixes in bowl. Make a well and add water, etc. Beat 4 minutes. Bake at 215 degrees for 1 hour in 9 x 12 inch ungreased pan. Make holes with long pronged fork all over cake while warm.

GLAZE:

2 c. confectioners' sugar
1/3 c. orange juice
2 tbsp. oil

Mix sugar, orange juice and oil in pitcher and pour over cake. Preferably in holes. Cool. Cover with foil, refrigerate.