Raspberry-Lemonade Cake

By á-274

Ingredients

• 1 cup very hot water
• 1 box (4-serving size) raspberry jello
• 1 box white cake mix
• 1/2 cup frozen (thawed) raspberry lemonade
• 1/3 cup vegetable oil
• 1/4 cup water
• 4 egg whites
• 1 12oz Betty Crocker whipped vanilla frosting
• 1 cuo frozen (thawed) cool whip
• raspberries

Details

Servings 12

Preparation

Step 1

Heat oven to 350 degrees (325 degrees for dark or nonstick pans). Spray bottom only of 13x9-inch pan with baking spray with flour. In small bowl, mix hot water and jello until jello is completely dissolved; cool slightly.

In a large bowl, beat cake mix, 1/4 cup of the jello mixture, 1/4 cup of the lemonade, water, oil and egg whites with electric mixture on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. Reserve remaining jello mixture and lemonade.

Bake 20-25 mins o until toothpick inserted in center comes out clean. Poke warm cake every inch with fork tines. In another small bowl, mix remaining jello mixture and lemonade, pour slowly over cake. Cool completely, about 1 hour.

In medium bowl,fold together frosting and whipped topping;frost cake. Decorate with raspberries. Store covered in fridge