Lemonade Raspberry Cake
I’ve been craving cake lately. Like really craving cake. But not something heavy, I wanted something light that reminded me of summer and BBQ’s and hanging out at the pool!
All 3 of those are on our family favorite recipes list now so I had to make something to top those! How does a Lemonade Raspberry Cake sound? It sounded pretty yummy to me!
1 cup very hot water
1 box (4 serv sz) Raspberry jello
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 White frosting
1 container (8oz) cool whip, thawed
1 pkg frozen raspberries (or 1 carton fresh)
In a small bowl, mix the hot water and raspberry jello until the jello is completely dissolved and 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 13×9 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, fold 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. I used frozen but fresh would be even yummier! Store in the refrigerator.