Lemon Cake Dessert
|Biscuit baking mix||3 Cup (48 tbs)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Lemon-flavored gelatin||3 Ounce (1 Package)|
|Water||1⁄2 Cup (8 tbs)|
|Salad oil||1⁄3 Cup (5.33 tbs)|
|Confectioners sugar||1 1⁄2 Cup (24 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Ice cream/Sweetened whipped cream||1 Pint|
Heat oven to 350°.
Grease and flour oblong pan, 13 X 9 X 2 inches.
Blend all ingredients except confectioners' sugar, lemon juice and ice cream in large mixer bowl 1/2 minute on low speed, scraping bowl frequently.
Beat 4 minutes on medium speed, scraping bowl occasionally.
Pour batter into pan.
Bake until wooden pick inserted in center comes out clean, 25 to 30 minutes.
Cool 5 minutes.
Mix confectioners' sugar and lemon juice.
Make many holes in top of cake with fork; pour lemon mixture evenly over top.