From:Deborah Hofmann deborahh@nytimes.com

OK, drop your needles. Here it is, Annerose's lemon cake:

1 package lemon jello
I package lemon cake mix
4 beaten eggs
3/4 cups water
3/4 cup salad oil

Frosting: 1/2 cup lemon juice mixed with 2 cups confectioner's (powdered) sugar

Mix dry ingredients. Mix wet ingredients, then combine, blending well till smooth. Grease a sheet cake pan, 2x9xl3 inches. Pour it all in. Bake at 350 degrees for 50-60 minutes. Remove pan from oven and let cake stand for about 20 minutes, then make fork holes all over the top. Frost with mixture (this is very very thin) of lemon juice and powdered sugar. Drizzle this evenly on the cake to cover and seep into all the holes, deeply. Let cool. Serves 12.