Recipe - Lemon Cake For Passover

2 Boxes Passover Yellow Cake
Mix
1 pack Lemon KoJel
Three fourths cup Oil
4 Eggs, beaten
One half cup Water
One fourth cup Lemon juice
1 cup Confectioner's sugar
3 tablespoon Lemon juice

Beat all ingredients but last two together for 4 minutes. Pour into greased
9x13 pan. Bake in preheated oven for 3035 minutes.

Cool 25 minutes. Invert on rack and cool completely. Combine confectioner's
sugar and 3 T of lemon juice. Pierce cake with fork or bamboo skewer. Pour
glaze over cake.

Serving Ideas : Cut in squares. Pretty when garnished w/fresh strawberry.

NOTES : This can be made for chometz by using one package of yellow cake
mix. For Passover, save the packages of chocolate frosting mix and add
them to brownie mix or recipe to increase the fudgyness.
Recipe by: Judy Sherman Posted to JEWISHFOOD digest V97 #109 by "Judy
Sherman" jsherman@ici.net on Apr 1, 1997