Raspberry Lemonade Cake

by Christine De Los Santos.

Ingredients:

1 cup very hot, almost boiling water

1 4 serving box raspberry flavored gelatin

1 Box white cake mix

1/2 Cup frozen (thawed) lemonade concentrate

1/4 Cup water

1/3 Cup vegetable oil

4 Egg whites

1 12 oz container whipped vanilla frosting

1 Cup frozen whipped topping, thawed

1 1/2 Cups fresh raspberries, if desired for garnish

lemon peel strips, if desired for garnish

Directions:

Heat oven to 350 ( 325 for dark or nonstick pan). Spray bottom only of a 9 by 13 inch pan with baking spray with flour. In a small bowl, mix he hot water with the gelatin until completely dissolved, cool slightly.

In a large bowl, beat the cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil, and egg whites with an electric mixer for 30 seconds on low, then for 2 minutes on medium. Pour into prepared pan. Save remaining gelatin mixture and lemonade.

Bake 30-35 minutes or until toothpick inserted in center comes out clean.

Poke warm cake every inch with fork. Remove 1 Tablespoon of the reserved gelatin mixture to a small bowl.

In another small bowl, mix the remaining gelatin mixture and remaining 1/4 cup of the lemonade concentrate together. Pour slowly over cake.

Cool completely for about 1 hour.

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

Microwave the reserved 1 Tablespoon of gelatin mixture for about 10 seconds. Using a small spoon, place small drops of the mixture over the frosting. Using a toothpick, swirl the gelatin into frosting. Garnish each piece with raspberries and lemon peel strips. Store in refrigerator

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