Mix cake mix with Cool Whip. Add lemon rind. Beat well.
Add well beaten egg.
Roll in powdered sugar, about 3/4 teaspoon at a time.
Bake on a well-greased cookie sheet 10 to 12 minutes at 350\u00b0.
Remove onto a rack to cool as they tend to stick.
Makes about 5 1/2 dozen.
Dissolve jello in boiling water.
Let
Mix boiling water with jello and cool.
Mix cake mix, oil, eggs and jello
mixture and extract.
Mix well. Bake in a 9 x 13-inch pan or angel food pan.
Bake at 350\u00b0 for 35 to 40 minutes until tests done.
Frost with cream cheese frosting or canned lemon frosting.
Mix together the cake mix, oil, eggs and lemon extract. Dissolve the jello in the hot water and add to the cake mix; mix well.
Bake in a 350\u00b0 oven for 35 to 45 minutes.
While hot, prick with toothpick and pour on frosting.
Beat lemon jello, eggs and water 2 minutes.
Add lemon cake mix and cooking oil.
Beat 2 minutes.
Bake in 9 x 13-inch pan. Ten minutes before cake is done, mix powdered sugar and lemon juice.
Remove cake from oven and place on cooling rack in pan. Use fork and make holes halfway through cake.
Do entire top of cake this way.
Then pour lemon juice mixture on top of cake into the holes and along the edges of the pan.
Bake at 350\u00b0 for 35 minutes.
Serves 12 to 15.
Blend cake mix with jello in mixer or by hand until well blended. Then add Wesson oil and apricot nectar and blend well. Then add eggs, one at a time, blending well after each addition. Cook in a tube pan at 300\u00b0 for 1 hour. Grease and flour (and can put wax paper in the bottom of the pan).
Bake cake and prick holes in cake.
Pour jello and water mixture over cake.
Let cool and jell.
Beat vanilla pudding and milk.
Place on top of cake.
Top with Cool Whip.
Keep in refrigerator.
Combine cake mix and jello.
Add water and oil, beating well. Add
eggs
one at a time, beating well after each, then vanilla. Cook
in
a
large loaf cake pan 30 minutes at 325\u00b0.
Dissolve jello well in boiling water.
Add lemon cake mix, then eggs, and oil.
Beat well.
Bake for 35 minutes at 375\u00b0.
ungreased pans; cut through batter with spatula to remove air bubbles
a time. Beat in lemon zest. Pour batter into
or 9-inch round cake pans with shortening or cooking spray. In
Bake a Lemon Cake mix (Betty Crocker) according to package directions. Use a greased and floured 9x13 inch pan.
Ten minutes after removing from the oven, poke holes all over the cake with the handle of a wooden spoon.
Pour crushed pineapple with juice over the cake in the pan.
Fold 1 package lemon instant pudding into 1 1/2 cups milk.
Fold this into 1 small carton Cool Whip.
Spread over cake.
Top with coconut! (optional).
Mix and bake lemon cake according to instructions.
Using a wooden spoon handle, poke holes in cake.
Mix one can of condensed milk with the lemon juice.
Mix with a mixer.
Using half of the mix, add the other can of condensed milk with the carton of Cool Whip.
Pour over cake.
Refrigerate until ready to use.
Mix cake mix with jello.
Add oil, water and eggs; heat 2 or 3 minutes.
Drain frozen berries and keep juice for icing.
Add berries and beat.
Bake at 350\u00b0 for 35 or 40 minutes.
Mix lemon cake mix with the lemon Jell-O.
Make a hole in the middle and add salad oil, cold water and eggs.
Beat 5 to 10 minutes.
Bake in 9 x 13-inch pan.
Bake at 350\u00b0 for 30 to 35 minutes.
Take out of oven and while hot, pierce with meat fork all over.
Spoon on sauce.
Line baking sheets with foil.
Mix together cake mix, eggs, and
In large bowl, add the lemon cake mix, eggs, lemon Jell-O, oil and water, mixing thoroughly. Pour into a 13 x 9 x 2-inch baking pan. Bake in preheated 350\u00b0 oven for 35 minutes. Remove from oven. Pierce with fork all over top of cake. Combine powdered sugar and lemon juice. Pour all over top of cake while hot. The longer this cake stands, the better it tastes.
Mix the cake mix with lemon-lime soda until blended.
Fold in the pineapple, with juice, and the mandarin oranges.
Bake according to the cake mix directions (usually at 350 for 30-35 minutes).
Allow to cool completely.
\"Frost\" with whipped topping.
Store covered in refrigerator.
Mix dry cake mix with 1 egg and 1/2 cup of oil (makes crunchy bottom layer).
Reserve 1 cup of this mixture and pat out in pan. Bake for 10 minutes at 350\u00b0.
Remove from oven.
Beat cream cheese, sugar, lemon and egg until light and soft.
Spread this over baked layer and sprinkle with reserved mixture.
Bake at 350\u00b0 for another 15 minutes.
Allow to cool, then cut into squares.