Fluted Lemon Cake

1 package yellow cake mix                    GLAZE:

1 package (3 oz) lemon gelatin               1 cup confectioner’s sugar

4 eggs                                                  3 TBS lemon juice

2/3 cup water                                        1 tsp grated lemon peel

2/3 cup canola oil

In a large bowl, combine the cake mix, gelatin, eggs, water and oil.  Beat on low speed for 1 minute.  Beat on medium for 2 minutes.

Pour into a greased and floured 10-in. fluted tube pan.  Bake at 350 degrees for 38-42 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from  pan to a wire rack.

Combine glaze ingredients; drizzle over warm cake.  Cool completely before cutting.