Raspberry Lemonade Cake

Linda Griffith

By
@sothernladee

I have to tell you that I haven't tried this recipe yet, but I can't wait. I will definitely be making it for my family. I received the recipe from a Betty Crocker newsletter that I get and it looked so good, I wanted to share it will Just A Pinch.


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Rating:

Comments:

Serves:

12

Prep:

15 Min

Cook:

35 Min

Ingredients

1 c
very hot water
1 small
box of raspberry jello (4 oz)
1 box
betty crocker white cake mix
1/2 c
frozen lemonade concentrate, thawed
1/4 c
water
1/3 c
vegetable oil
4 large
egg whites
1 can(s)
betty crocker whipped vanilla icing
1 c
cool white, thawed
1 1/2 c
fresh raspberries or frozen if fresh is not available
lemon peel strips for garnish

Directions Step-By-Step

1
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 gelatin is completely dissolved; cool slightly.
2 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.
3 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 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.
4 In medium bowl, fold together frosting and whipped topping; frost cake. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Using 1/4 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 covered in refrigerator.

About this Recipe

Course/Dish: Cakes