RASPBERRY LEMONADE CAKE
Make and share this Raspberry Lemonade Cake recipe from Food.com.
Provided by katie in the UP
Categories Dessert
Time 1h5m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 344.1, Fat 13.3, SaturatedFat 2.4, Cholesterol 3, Sodium 316.5, Carbohydrate 53.9, Fiber 1.1, Sugar 43.2, Protein 3.2
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