Raspberry-Lemonade Cake

By pinkadidas178

Ingredients

• 1 cup very hot water
• 1 4 oz serving size box of raspberry jello
• 1 box of super moist white cake mix
• 1/2 cup frozen (thawed) lemonade concentrate
• 1/4 cup water
• 1/3 cup olive oil
• 4 egg whites
• 1 12 ounce container whipped vanilla frosting
• 1 cup frozen (thawed) whipped topping
• 1 1/2 cup fresh raspberries if desired

Preparation

Step 1

In a small bowl, mix jello and hot water until jello is completely dissolved.

In a large bowl, mix cake mix, 1/4 c. jello mixture, 1/4 c. of the lemonade concentrate, water, oil, and egg whites on low speed until well blended.

Pour the cake mixture into a greased cake pan. Bake at 350 degrees for 30-35 minutes until toothpick comes out clean. Poke warm cake every inch with fork. Remove t tablespoon of the reserved jello mixture to separate bowl. In a another small bowl, mix remaining jello mixture with remaining lemonade concentrate. Pour slowly over cake evenly. Cool completely.

In medium bowl, fold together frosting and whipped topping. Frost cake. Microwave remaining jello to liquify. Pour randomly over frosted cake and swirl into frosting. Garnish with fresh raspberries. Store in refrigerator.