Raspberry-Lemonade Cake

By carvalhohm

Ingredients

• 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 Betty Crocker® Whipped vanilla frosting
• 1 cup frozen (thawed) whipped topping
• 1 1/2 cups fresh raspberries, if desired
• Lemon peel strips, if desired

Details

Servings 1
Cooking time 120mins
Adapted from bettycrocker.com

Preparation

Step 1

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
1 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, then on medium speed 2 minutes. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate.

3 Bake 25 to 31 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.

Serves 12

1 Serving Calories400 ( Calories from Fat130), % Daily Value Total Fat15g15% (Saturated Fat4 1/2g,4 1/2% Trans Fat2g2% ), Cholesterol0mg0%; Sodium350mg350%; Total Carbohydrate62g62% (Dietary Fiber0g0% Sugars45g45% ), Protein3g3%