Sue Pahlon, Red Oak, Oklahoma, writes, “My mother was a wonderful baker and made lots of these (cakes) for all sorts of events. She was a member of the local homemaker’s club and worked every county fair for 50 years. This recipe was so good and moist. It stayed moist as long as covered, and it went to many gospel singings, church meetings, county fairs, funerals, family gatherings, reunions, etc. It also was one of those (recipes) you could change up to use other flavors. Don’t be afraid to experiment with your favorite flavors. Mom made sure she bought the three-egg cake mix and used the flavor of cake closest to the taste she wanted. In other words, strawberry cake mix, strawberry Jell-O and pureed strawberries made a wonderful early summer dessert. She even used her jams and jellies for toppings. She would divide it into two 9-inch square pans and freeze one.”
1 box (3-egg size) lemon or yellow cake mix
3/4 cup oil
4 large eggs, beaten
1 box (3 ounces) Lemon Jell-O
3/4 cup hot water
2 lemons, juiced
1/2 pound confectioner’s sugar
Heat oven to 350°F.
Empty cake mix into large bowl. Add oil and eggs.
Dissolve lemon Jell-O in warm water; add to cake mix batter. Bake for 30 minutes. Poke holes in cake when done.
Mix lemon juice and confectioner’s sugar. Pour over cake while hot; icing will go into cake and keep it moist. Keep covered.
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