Shelly's Recipe

RASPBERRY-LEMONADE CAKE

Category: Cakes

1 cup very hot water
1 box (4-serving size) raspberry-flavored gelatin
1 box white cake mix
1/2 cup frozen lemonade concentrate, thawed
1/4 cup water
1/3 cup vegetable oil
4 egg whites
1 container whipped vanilla frosting
1 cup frozen whipped topping thawed
1 1/2 cups fresh raspberries, if desired
Lemon peel strips, if desired

Preheat oven to 350. 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.

In large bowl, beat cake mix, 1/4 cup gelatin mixture, 1/4 cup 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 tbsp 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 tbsp 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 covered in refrigerator.