AFFILIATE_ID 101 DIRECTIONS If you are preparing your own lemon or orange zest; scrape only the utmost top of the rind as right below the skin it is bitter In a large bowl, combine the cake mix, jello, water, salad oil, eggs and fruit rind. Cook in a tube pan that has been floured and greased/oiled at 325 degrees for 1 hour. Remove from oven and using a sharp knife break away the cake from the edge of the pan and punch holes around the top of the cake. For the topping mix the powdered sugar, 1/4 stick of oleo and the juice of the two lemons or enough orange juice to make a spreading consistency. Pour over the top of the cake while still hot and let it cool in the pan. EXPORT_TYPE TEXT IMAGE INGREDIENTS DESCRIPTION white or yellow cake mix DIRECTION MEASUREMENT box QUANTITY 1 DESCRIPTION box lemon or orange jello DIRECTION MEASUREMENT small QUANTITY 1 DESCRIPTION water DIRECTION MEASUREMENT cup QUANTITY 2/3 DESCRIPTION salad oil DIRECTION MEASUREMENT cup QUANTITY 2/3 DESCRIPTION eggs DIRECTION MEASUREMENT QUANTITY 4 DESCRIPTION grated rind of 1 lemon or orange DIRECTION MEASUREMENT QUANTITY DESCRIPTION ~~~~~~~~~~~~ DIRECTION MEASUREMENT QUANTITY DESCRIPTION Cake Topping DIRECTION MEASUREMENT QUANTITY DESCRIPTION powdered sugar DIRECTION MEASUREMENT cups QUANTITY 2 DESCRIPTION oleo/butter DIRECTION MEASUREMENT stick QUANTITY 1/4 DESCRIPTION lemons juiced DIRECTION MEASUREMENT QUANTITY 2 KEYWORDS NAME Jello Cake NOTE NUTRITION PREP_TIMES AMOUNT 35 TIME_TYPE_ID 9 TIME_UNIT_ID 2 AMOUNT 60 TIME_TYPE_ID 5 TIME_UNIT_ID 2 SERVINGS 8 SOURCE RealCajunRecipes.com TYPE 102