Raspberry Lemonade Cake

READY IN: 1hr 5mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup very hot water
  • 1
  • 1
    (18 ounce) box white cake mix
  • 12
    cup thawed lemonade concentrate
  • 14
    cup water
  • 13
    cup vegetable oil
  • 4
    egg whites
  • 1
    (12 ounce) container whipped vanilla frosting
  • 1
    cup whipped topping
  • 1 12
    cups fresh raspberries (garnish)
  • lemon peel, strips (garnish)
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DIRECTIONS

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