LEMON SYRUP CAKE

3 cups Bisquick baking mix
3/4 cup sugar
1 (3 ounce) package lemon-flavored gelatin
4 eggs
1/2 cup water
1/3 cup vegetable oil
For the Lemon Syrup:
1 1/2 cups powdered sugar
1/2 cup lemon juice
Ice cream (optional, for serving)

Heat oven to 350 degrees F. Grease and flour rectangular pan, 13x9x2 inches.

Beat all ingredients except syrup in large bowl on low speed, scraping bowl frequently, 30 seconds. Beat on medium speed, scraping bowl occasionally, 4 minutes. Pour into pan.

Bake until wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool 5 minutes.

MEANWHILE, MAKE THE LEMON SYRUP:
Mix 1 1/2 cups powdered sugar and 1/2 cup lemon juice until smooth.

Poke top of cake thoroughly with fork; pour Lemon Syrup evenly over top.

Serve with ice cream if desired.

High Altitude Directions (3500 to 6500 feet): Heat oven to 375 degrees F. Decrease baking mix to 2 1/2 cups and sugar to 1/4 cup. Stir 1/3 cup Gold Medal all-purpose flour into baking mix.

Makes 1 (13x9-inch) cake
From: Recipelink.com
Source: The Best of Bisquick from Betty Crocker, 1983