Edith Sands' Lemonade Cake

Moist and sticky! Preheat oven to 300 degrees. Grease a 10-inch tube pan and line bottom with wax paper (see note). Set aside. In a small bowl, dissolve gelatin in boiling water. Place in refrigerator to cool for 10 to 15 minutes. In large bowl, beat eggs well. Add oil. Add cooled gelatin mixture to eggs and oil. Add cake mix and beat with electric mixer until smooth and no lumps remain. Pour batter into prepared pan and bake for 1 hour and 10 minutes, or until cake tests done. To make icing: Put thawed, undiluted lemonade in a bowl and mix well with confectioners' sugar. While cake is still hot and still in the pan, pour icing all over the top. Refrigerate at least 1 hour and serve cold. Note: For easier refrigerator storage, bake in angel food cake pan with a removable bottom. Once the cake cools, remove the pan bottom and place on flat plate to serve. Store in refrigerator. Per serving: 205 calories (percent of calories from fat, 27), 3 grams protein, 35 grams carbohydrates, less than 1 gram fiber, 6 grams fat, 45 milligrams cholesterol, 193 milligrams sodium.