Ingredients: |
Ingredients: 1 c. very hot water
4 oz. serving size of Raspberry Jello
1 box Betty Crocker Super Moist White Cake Mix
1/2 c. frozen lemonade concentrate, thawed
1/4 c. water
1/3 c. vegetable oil
4 egg whites
12 oz. container Betty Crocker Whipped Vanilla Frosting
1 c. Cool Whip, thawed
1 1/2 c. fresh raspberries, opt. for topping
lemon peel strips, opt. for topping
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Directions: |
Directions:1) Heat oven to 350º. Spray bottom only of 13x9" pan with baking spray with flour. In small bowl, mix 1 c. very hot water with Raspberry Jello until completely dissolved. Cool some.
2) In large bowl, beat cake mix, 1/4 c. of Jello mixture, 1/4 c. lemonade concentrate, water, oil and egg whites with an electric mixer on low for 30 seconds. Beat on medium for 2 minutes. Pour into pan. Reserve remaining Jello mixture and lemonade concentrate.
3) Bake 30-35 minutes or until toothpick inserted in center comes out clean. Poke warm cake with fork tines (every inch or so.) Remove 1 T. Jello to small bowl. In another bowl, mix together rest of Jello and lemonade. Pour slowly over cake. Cool approximately 1 hour.
4) In medium bowl, fold together frosting and Cool Whip. Frost cake. Microwave 1 T. Jello on high for 10 seconds to liquify. Using 1/4 tsp. measuring spoon, place small drops of Jello on frosting and swirl into frosting with a toothpick. Garnish each serving piece with raspberries and lemon peel, if desired. Cover and store in refrigerator. |
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