Jello Cake

Pan Size: 9×13-inch pan
Baking Time: 40 minutes
Temperature: 350°

Cake:

• 1 box (3 oz.) lemon jello
• 1 c. hot water
• 3/4 c. oil
• 1 tsp. lemon extract
• 4 eggs
• 1 box yellow cake mix

1. Dissolve the jello in the hot water and let cool.
2. Pour the oil and extract over the cake mix and beat well.
3. Add the eggs one at a time and beat well.
4. Add the dissolved jello and beat steadily.
5. Bake at 350° in a 9×13-inch pan for 40 minutes.

Frosting:

• 1/2 c. butter
• 1 c. powdered sugar, sifted
• 1 egg, beaten
• 1 can apricot, peeled and mashed
• 1 small can crushed pineapple, drained
• 1 tsp. lemon extract

1. Cream the butter and sugar.
2. Add the egg, extract and fruits.
3. Frost completely cooled cake.

NOTE: Easy to make and very buttery taste!