Raspberry Lemonade Cake
Ingredients
- 1 cup very hot water ⓘ
- 1 (3 ounce) box raspberry gelatin powder ⓘ
- 1 (18 ounce) box white cake mix ⓘ
- 1/2 cup thawed lemonade concentrate ⓘ
- 1/4 cup water ⓘ
- 1/3 cup vegetable oil ⓘ
- 4 egg whites
- 1 (12 ounce) container whipped vanilla frosting
- 1 cup whipped topping ⓘ
- 1 1/2 cups fresh raspberries (garnish) ⓘ
Instructions
- Heat oven to 350.
- Spray bottom of a 13X9 inch pan with baking spray w/flour.
- In a small bowl, mix hot water and gelatin until completely disolved; cool slightly.
- In a large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, water, oil, and egg whites with electric mixer on low speed for 30 seconds.
- Beat on med speed 2 mintes.
- Pour into pan, reserve remaining gelatin mixture and lemonade concentrate.
- Bake 30 to 35 minutes or until toothpick inserted comes out clean.
- Poke warm cake every inch with fork tnes. Remove 1 tbls 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.
- In medium bowl, fold together frosting and whipped topping; frost cake.
- Microwave 1 tbls gelatin mixture uncovered on high 10 seconds to liquefy.
- Using 1/4 tsp 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 in refrigerator.
Nutrition & Diet Analysis (per serving)
466
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).