Lemon Cake

1 pkg. yellow or lemon cake mix
1 small box lemon Jello
1 cup boiling water
3/4 c. oil
4 eggs
 

Topping

1/4 c. melted butter
2 c. powdered sugar
1/3 c. lemon juice
(fresh squeezed gives best flavor,
but bottled works fine, too)
Mix well.

Dissolve Jello in water. Let cool, but not thicken.

Mix cooled Jello, cake mix, oil, and eggs well. Pour into ungreased 9x13" pan and bake at 350° for 15 minutes, then at 300° for 35 minutes.

When baked, immediately prick cake top all over with fork and pour topping over entire cake.