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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Raspberry- Lemonade Cake Recipe

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This recipe for Raspberry- Lemonade Cake is from The Melting Pot, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. very hot water
1 box (4 serving size) raspberry jello
1 box white cake mix
1/2 c. frozen (thawed) lemonade concentrate
1/4 c. water
1/3 c. vegetable oil
4 egg whites
1 (12oz) container whipped vanilla frosting
1 c. Cool Whip, thawed
1 1/2 c. fresh raspberries if desired
Directions:
Directions:
Preheat oven to 350ºF. Grease 13x9 inch pan. In a small bowl mix hot water and gelatin until gelatin is completely dissolved; cool slightly.
In a large bowl beat cake mix, 1/4 c. of gelatin mix, 1/4 c. lemonade, 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 mix and lemonade.
Bake 30-35 minutes. Poke warm cake every inch with fork tines. Remove 1 tbsp of reserved jello mix to microwavable bowl. In another small bowl mix remaining jello and remaining 1/4 c. lemonade; pour slowly over cake. Cool completely about 1 hour. In a medium bowl fold together frosting and whipped topping; frost cake. Microwave 1 tbsp jello uncovered on high 10 seconds to liquefy. Using 1/4 tsp measuring spoon, place small drops of jello mix over frosting, with toothpick swirl jello through frosting. Garnish with raspberries. Store covered in refrigerator.

 

 

 

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