| 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 oz) 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. |
| 4. | In medium bowl, fold together frosting and whipped topping; frost cake. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting. Garnish each piece with raspberries and lemon peel strips. Store covered in refrigerator. |
| No change. |
|
| For a shower dessert, garnish each piece with a small paper beverage umbrella. |
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| If you plan to tote this cake, be sure to use an insulated cooler to keep it cold. |
Nutrition Information:
430 ( 150); 17g ( 4 1/2g, 3g); 0mg; 370mg; 65g ( 0g, 46g); 4g 0%; 0%; 4%; 4% 1 ; 3 1/2 ; 0 ; 3 4