Line two 8-inch square pans with foil; grease or spray bottoms and sides of foil.
Make cake batter (Super Moist), pour into pans, bake 25 - 32 minutes. Cool 15 minutes.
In small bowl, mix 1 cup powdered sugar and lemon juice (1 / 4 cup). Poke top of warm cake every 1 / 2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle and spread lemon mixture over top of cake. Refrigerate about 2 hours. Remove cakes from pans by lifting with foil. Microwave Rich & Creamy lemon frosting on HIGH 15 seconds. On serving plate, place 1 cake, rounded side down; trim if necessary so layer rests flat. Spread with half of frosting. Top with second cake, rounded side up. Frost top of entire cake with remaining frosting. Store loosely covered.
http://www.bettycrocker.com/recipes/lemon-drop-cake/
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