1 pkg. lemon Jello (3 oz.)
1 yellow cake mix
4 eggs
3/4 c. salad oil
3/4 c. water

Beat eggs, add salad oil and water, then add cake mix and Jello. Beat 4 minutes. Pour into 9 x 13 pan. Bake 35 to 40 minutes at 350 degrees.

Take 2 cups powdered sugar and add enough lemon juice to make then enough to pour over cake.

When cake is done, stab with a fork in several places and pour icing mix over, while cake is still hot. Keeps fresh for a week.