photo by: Courtesy of Mother Earth News

Lemon Gelatin Cake

Until the 1890s, gelatin — a substance made from the collagen in animal skin and bones — was odorless, colorless and tasteless. But when Jell-O was invented in 1897, the flavored product found its way into all kinds of dessert recipes. Here’s a good way to use flavored gelatin for summer: a bright lemon-flavored cake.

Lemon Gelatin Cake

Ingredients:

1 box (3-egg size) lemon or yellow cake mix

3⁄4 cup oil

4 large eggs, beaten

1 3-ounce box lemon gelatin

3⁄4 cup hot water

2 lemons, juiced

1⁄2 pound confectioner’s sugar

Directions:

Heat oven to 350°F.

Empty cake mix into large bowl. Add oil and eggs.

Dissolve gelatin in warm water; add to cake mix batter.

Bake for 30 minutes. Poke holes in cake when done.

For the icing, mix lemon juice and confectioner’s sugar. Pour it over the cake while hot; the icing will go into the cake and keep it moist. Keep covered until ready to serve.