Raspberry-Lemonade Cake
Why I Love This Recipe
Ingredients You'll Need
1 cup very hot water
1 box ( 4-serving size) raspberry-flavored gelatin
1 box Betty Crocker® SuperMoist® white cake mix
1/2 cup frozen (thawed) lemonade concentrate
1/4 cup water
1/3 cup vegetable oil
4 egg whites
1 container (12 oz) Betty Crocker® Whipped vanilla frosting
1 cup frozen (thawed) whipped topping
1 1/2 cups fresh raspberries, if desired
Lemon peel strips, if desired
Directions
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In small
bowl, mix hot water and gelatin until completely dissolved; cool slightly.
In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil, and egg whites
with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. Reserve remaining gelatin
mixture and lemonade concentrate.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork tines.
Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl. In another small bowl, mix
remaining gelatin mixture and remaining Y4 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 tablespoon gelatin mixture uncovered on
High 10 seconds to liquefy. Using Y4 teaspoon 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.
HIGH ALTITUDE (3500-6500 FT): No change.
For a shower dessert, garnish each piece with a small paper beverage umbrella.
If you plan to tote this cake, be sure to use an insulated cooler to keep it cold.
