Lemon Drop Cake

Lemon Drop Cake for the cake: 1 box lemon cake mix 1 box lemon Jell-O 4 eggs 1 cup water 3/4 cup oil for the glaze: 1 1/2 cups powdered sugar 1/2 cup lemon juice For the frosting: 1 8 oz tub frozen whipped topping (COOL WHIP) thawed 1 tub lemon frosting Preheat oven to 350F degrees Spray 9 x 13 baking dish with nonstick cooking spray. Combine cake ingredients (cake mix, lemon Jell-O, eggs, water, oil) until combined. Pour batter into prepared baking dish and bake at 350F degrees for about 30 minutes. Oven times vary but cake should spring back to the touch when finished and if you stick a toothpick in the middle of the cake, it should come out clean. While cake is baking, prepare glaze. Combine powdered sugar and lemon juice and whisk until smooth. When cake is done, poke cake with a fork. Just poke all over the cake to make lots of holes. Then pour glaze onto the cake. Spread the glaze out so that it seeps down into the holes. The cake needs to cool completely before adding the frosting. In a medium bowl combine whipped topping and lemon frosting. Stir well until completely combined. Then frost cooled cake. Notes Cake needs to be kept refrigerated (because of whipped topping) and covered. This cake tastes best after it has been in the fridge for a few hours (or even overnight)