1 1/2 c granulated sugar
 2 c cake flour
 2 tsp. baking powder
 1 pkg (3 oz) lemon jello
 3/4 c milk
 2/3 c oil
 2 Tbsp. lemon extract
 4  eggs, separated
 In one mixing bowl sift 1 1/4 cups of the sugar, flour, baking powder and
 gelatin together.  In another bowl, combine milk, oil and lemon extract.
 Beat the liquids into the dry ingredients until batter is smooth.  Beat egg
 yolks in one at a time into the batter.  Whip egg whites until stiff but not
 dry with 1/4 cup of sugar.  Fold the egg whites lightly but thoroughly into
 the batter.
 Grease ring pan with vegetable shortening and dust with flour. Spoon batter
 into pan and bake at 325F.  40 to 50 minutes until cake springs to the touch.
  Turn out immediately onto a wire rack.
 Decorate with a thin icing and trim with whatever you want.
 Note:  Janice Norman who contributed this recipe to the cd-rom that I got if
 from used strawberry jello and extract and had also used orange jello.  She
 also found that 40 minutes was too long to bake this cake in her oven.
 Good luck!  I am still searching for the cookie recipe you wanted.  If you do
 discover that the name is incorrect please e-mail.