Raspberry Lemonade Cake

• very hot water1 cup
• raspberry gelatin powder↗1 box

  3 ounce

• white cake mix1 box

  18 ounce

• thawed lemonade concentrate↗1⁄2 cup
• water↗1⁄4 cup
• vegetable oil↗1⁄3 cup
• egg whites↗4
• whipped vanilla frosting↗1 container

  12 ounce

• whipped topping↗1 cup
• fresh raspberries↗1 1⁄2 cups

  garnish

• lemon peel, strips↗

  garnish

Step-by-step instructions

1. 1

   Heat oven to 350.

2. 2

   Spray bottom of a 13X9 inch pan with baking spray w/flour.

3. 3

   In a small bowl, mix hot water and gelatin until completely disolved; cool slightly.

4. 4

   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.

5. 5

   Beat on med speed 2 mintes.

6. 6

   Pour into pan, reserve remaining gelatin mixture and lemonade concentrate.

7. 7

   Bake 30 to 35 minutes or until toothpick inserted comes out clean.

8. 8

   Poke warm cake every inch with fork tnes. Remove 1 tbls of the reserved gelatin mixture to microwavable custard cup or small bowl.

9. 9

   In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.

10. 10

    In medium bowl, fold together frosting and whipped topping; frost cake.

11. 11

    Microwave 1 tbls gelatin mixture uncovered on high 10 seconds to liquefy.

12. 12

    Using 1/4 tsp measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting.

13. 13

    Garnish each piece with raspberries and lemon peel strips.

14. 14

    Store in refrigerator.