Lemon Velvet Cake
1 lemon cake mix (2 layer)
1 cup water
1/2 tsp. lemon extract
1 (3-oz.) box lemon jello
3/4 cup corn oil
2 cups powdered sugar
1/2 cup lemon juice
grated rind of 1 lemon (zest)
cool whip (8 oz.)
In a large mixing bowl, beat the cake mix, water, lemon extract,
jello, oil and eggs for at least 3 minutes.
Bake the cake in a 9x13-in. pan according to the package
directions. When the cake is done, remove from the oven. Take a fork
and prick the entire top of the cake. Make the holes about 1 inch
apart and as deep as you can go without tearing the cake.
Mix the powdered sugar, lemon juice and grated rind in a medium
bowl. Pour this mixture over the top of the cake while it’s still
Cool cake and frost with cool whip. Refrigerate.