Lemonade Raspberry Cake

Lemonade Raspberry Cake

Ingredients:

1 Cup very hot water

1 box (4 serve size) Raspberry Jello

1 box white cake mix

1/2 cup frozen lemonade concentrated, thawed

1/4 cup water

1/3 cup vegetable oil

4 egg whites

1 container of Whipped Vanilla Frosting

1 Container (8oz) cool whip, thawed

1 pkg Fresh Raspberries

Instructions:

In a small bowl, mix the hot water and raspberry jello until the jello is completely dissolved. Cool slightly.

In large bowl, combine cake mix, 1/4 cup of the jello mix, 1/4 cup of the thawed lemonade concentrate, 1/4 cup of water, oil and egg whites.

Beat with mixer on low for 30 seconds, then on medium speed for 2 minutes.

Pour into 13x9 pan sprayed with cooking spray.

Set aside remaining jello mix and lemonade concentrate.

Bake at 350 for 25-30 minutes.

Use a fork to poke holes every inch across top of warm cake.

Remove 1 Tablespoon of the reserved jello mixture into a microwavable bowl.

In a small bowl, mix remaining jello mixture and remaining 1/4 cup lemonade concentrate until well blended.

Pour mixture slowly over cake, making sure to cover the entire top of the cake. Cool completely, about 1 hour.

In medium bowl, mix together frosting and cool whip. Mix well.

Spread frosting mixture over top of cake.

Microwave the 1 Tablespoon of reserved jello uncovered on High for 10-15 seconds to liquefy.

Using 1/4 teaspoon measuring spoon, place small drops of jello mixture over frosting. Use a toothpick or small spoon to gently swirl the jello drops into the frosting.

Garnish with raspberries.

Store in refrigerator

I found this recipe over a www.semidomesticatedmama.com.

Of course with just about all the recipes online I tweak them just a little for my taste. This cake was very good but I think the next time I make it I will just use cream cheese icing /frosing instead of the Cool Whip and Whipped Frosting.