raspberry lemonade cake

How To Make raspberry lemonade cake

• 1

  Preheat oven 350. In a mixer add water and 1/3 cup lemonade mix; stir with a spoon until mixed. With the mixer on low add cake mix, eggs and sour cream; turn speed up to medium and beat 3 minutes.
• 2

  Grease two 9" cake pans; pour batter evenly into the pans. Bake 25-30 minutes; or until cakes test done. Cool cakes 20 minutes, then use a knife to loosen the edges and remove them fro the pans; cool them completely.
• 3

  Frosting: In a bowl add lemonade mix and milk; stir until dissolved, set aside. In a mixer add butter and beat until fluffy. Slowly add powdered sugar; beat. Add lemonade and milk; beat until fluffy. Frost the bottom layer of the cake and top with a layer of raspberries. Place top layer of on top of the bottom layer and frost the cake; topping with the remaining raspberries.
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