Mary's Lemon Cake

This cake was an old favorite of my mother's. It probably appeared in every woman's magazine published in the '50's, but we always called it Mary's Lemon Cake because it came from Mom and her name was, well,... Mary.

Sensible, right????

This is a pick-up-and-eat-with-your-fingers kind of cake. No refrigeration, moist and yummy. Perfect for picnics or outdoor entertaining.

1 box yellow cake mix

4 eggs

1 large box lemon Jello gelatin

3/4 cup oil

1 cup water.

Mix and beat at medium speed for 4 minutes. Pour into greased and floured 13" x 9" pan. Bake at 350 until cake springs back when touched lightly in the middle.

Cool for 5 minutes. Using large-pronged meat fork, poke holes throughout cake at approximately 1/2" intervals.

Now, do I measure the intervals??? Are ya' kiddin' me? Just poke the holes and don't get all analytical on me. Mercy sakes, there's other stuff to be done rather than worryin' to death over 1/2" holes.

:)

Glaze:

3 cups confectioners' sugar (also called 10x sugar because it's pulverized to the 10th degree. Did you know that??? Tune in here for random bits of useless information. Most of us know it as 'powdered' sugar nowadays)

3/4 cup lemon juice

Mix. Mix nicely. A spoon will do.

Drizzle amazing lemony-goodness glaze over cake top, allowing glaze time to seep into each and every one of those "kind of" 1/2" spaced holes. Let the glaze soak in. Feel free to take your time doing this. Too fast and the glaze runs down the sides. It's okay to go slow. Smell the lemon. Walk the dog. Read a book. Scan the news. You can refrigerate when done, or cover and leave at room temperature. It won't be around long enough for anything bad to happen. Really. I promise. Slice and eat. I usually take little niblets about 400 times/day until gone.

Hey, whatever works, right?