Rapsberry Lemonade cake

I know this is a beauty blog but cake is beautiful don't you agree??  In honor of my daughters birthday, I decided to post a cake recipe. We have had so many cold and snowy days, I am thinking spring and what screams spring and summer better than strawberries and lemonade?

 This one is a wonderful cake that should be in your recipe box. It is the perfect summer cake that is light and full of flavor. It is easy to prepare and you can make it a day ahead of time ( minus the cool whip step), because it gets more delicious as it gets colder. My family loves "poke"cakes and I have made so many variations but this one is a top favorite next to the lemon lime and basic strawberry of course. A no fuss cake that is easy to bring along to your next holiday gathering or barbecue. Enjoy!


Raspberry Lemonade Cake via Betty Crocker

 12 servings

 1 cup very hot water 1 box (4-serving size) raspberry-flavored gelatin 1 box Betty Crocker® SuperMoist® white cake mix 1/2 cup frozen (thawed) lemonade concentrate 1/4 cup water 1/3 cup vegetable oil 4 egg whites 1 container (12 ounces) Betty Crocker® Whipped vanilla frosting 1 cup frozen (thawed) whipped topping 1 1/2 cups fresh raspberries, if desired Lemon peel strips, if desired 1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In small bowl, mix hot water and gelatin until gelatin is completely dissolved; cool slightly. 2. In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil, and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate. 3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork tines. Remove 1 tablespoon 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. -

Here's to Spring!