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    You are in: Home / Recipes / Raspberry Lemonade Cake Recipe
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    Raspberry Lemonade Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    30 mins

    35 mins

    katie in the UP's Note:

    Posted by request :) Recipe from the Betty Crocker Cake Mix Recipes Book Spring/2007

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 cup very hot water
    • 1 (3 ounce) box raspberry gelatin powder
    • 1 (18 ounce) box white cake mix
    • 1/2 cup thawed lemonade concentrate
    • 1/4 cup water
    • 1/3 cup vegetable oil
    • 4 egg whites
    • 1 (12 ounce) container whipped vanilla frosting
    • 1 cup whipped topping
    • 1 1/2 cups fresh raspberries (garnish)
    • lemon peel, strips (garnish)

    Directions:

    1. 1
      Heat oven to 350.
    2. 2
      Spray bottom of a 13X9 inch pan with baking spray w/flour.
    3. 3
      In a small bowl, mix hot water and gelatin until completely disolved; cool slightly.
    4. 4
      In a large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, water, oil, and egg whites with electric mixer on low speed for 30 seconds.
    5. 5
      Beat on med speed 2 mintes.
    6. 6
      Pour into pan, reserve remaining gelatin mixture and lemonade concentrate.
    7. 7
      Bake 30 to 35 minutes or until toothpick inserted comes out clean.
    8. 8
      Poke warm cake every inch with fork tnes. Remove 1 tbls of the reserved gelatin mixture to microwavable custard cup or small bowl.
    9. 9
      In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.
    10. 10
      In medium bowl, fold together frosting and whipped topping; frost cake.
    11. 11
      Microwave 1 tbls gelatin mixture uncovered on high 10 seconds to liquefy.
    12. 12
      Using 1/4 tsp measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting.
    13. 13
      Garnish each piece with raspberries and lemon peel strips.
    14. 14
      Store in refrigerator.

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    Nutritional Facts for Raspberry Lemonade Cake

    Serving Size: 1 (122 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 344.0
     
    Calories from Fat 119
    34%
    Total Fat 13.2 g
    20%
    Saturated Fat 2.4 g
    12%
    Cholesterol 3.0 mg
    1%
    Sodium 316.4 mg
    13%
    Total Carbohydrate 53.8 g
    17%
    Dietary Fiber 1.1 g
    4%
    Sugars 43.1 g
    172%
    Protein 3.2 g
    6%

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