LEMON JELLO CAKE
Recipe: #34952
May 20, 2020
"Lemonade concentrate can be substituted for the sugar and orange juice. Left-over cake can be refrigerated."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (184.4 g)
- Calories 481.7
- Total Fat - 23.6 g
- Saturated Fat - 5 g
- Cholesterol - 301.3 mg
- Sodium - 379.9 mg
- Total Carbohydrate - 55.5 g
- Dietary Fiber - 1 g
- Sugars - 17.8 g
- Protein - 12.4 g
- Calcium - 118.9 mg
- Iron - 2.1 mg
- Vitamin C - 7.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Dissolve jello in boiling water.
Step 2
Cool, add oil, and add to cake mix, mixing well.
Step 3
Add eggs one at a time, beating well after each.
Step 4
Pour into well-greased oblong pan, 9"x13"x2".
Step 5
Bake at 350' F. for 55 minutes or till shrunken from edges of pan.
Step 6
Pierce cake all over while hot with kitchen fork.
Step 7
Have 1 cup of sugar dissolved in the orange juice ready while the cake bakes and pour this slowly over the top of the hot cake.
Tips
No special items needed.