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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 brownies 36g Recipe makes 30 brownies) |
||
| Calories 140 | ||
| Calories from Fat 54 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.1g | 9% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 2.0g | ||
| Polyunsaturated Fat 2.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 21mg | 7% | |
| Sodium 132mg | 5% | |
| Potassium 25mg | 0% | |
| Total Carbohydrate 20.2g | 6% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 13.9g | ||
| Protein 1.6g | 3% | |
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Ingredients
- 1 (18 ounce) box lemon cake mix
- 1 (3 ounce) package lemon gelatin
- 1/2 cup cooking oil
- 3 eggs
- 1 cup icing sugar
- 1/2 cup lemon juice
Directions
1
Grease and flour a 13" X 9" pan.2
Preheat oven to 325°F Beat together the dry cake mix, dry Jello powder, oil, and eggs.3
Pour into the prepared pan.4
Bake at 325F for 25 to 30 minutes or until done.5
Remove from oven.6
Immediately punch lots of holes all over the cake with a toothpick.7
Combine icing sugar and lemon juice with a wire whisk until smooth.8
Spoon all over the cake.9
Cool and cut into squares.
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- Course > Desserts > Cookies & Brownies > Bars > Brownies
- Main Ingredient > Fruit > Citrus > Lemon
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Occasion > Taste/Mood > Sweet
- Dietary > Kid Pleaser > Toddlers
Featured Reviews for This Recipe
From: annlouise
On Jul 12, 2007
For lemony-ness, this is wonderful. I made these straight from the recipe, and though I had read the comments from other reviewers about it being too sweet, I didn't want to vary it my first time. They were too sweet, even with the tang of lemon, and I must not have cooked them quite long enough, as they were so mushy, even the 2nd day when I sliced them and removed them from the pan. I had very few true squares, lol! I would make these again, but cook at least the full 30 min. and skip or halve the icing.
From: GrandmaG
On Oct 2, 2004
OH MY WORD! These are GREAT! Sweet and tart at the same time. I was afraid at first that they would not turn out good because there was no water to be added to the batter, boy was I wrong! They turned out perfect. After spooning the icing over the cake, and the cake was completely cooled, I spinkled some powdered sugar on top. Thanks MaeEast for sharing!
From: Marg (CaymanDesigns)
On Jan 3, 2005
I love this recipe! So lemony but not too tart. I love how much easier they are to make than traditional lemon bars too. I did have a little trouble with them being 'too moist' so that they fell apart easily but I am pretty sure that is because my cake mix had pudding in it too. Next time I'll get a regular cake mix or not use all the "glaze". Thanks for sharing this incredibly easy and tasty recipe!
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