Raspberry-Lemonade Cake

Betty Crocker created the poke cake, a cake that's poked after baking so the topping forms pockets of wonderfulness. Try this delicious citrus-berry combo.

Prep Time

Minutes

Total Time

2:00

Hrs:Mins

Makes

servings

cup very hot water

box (4-serving size) raspberry-flavored gelatin

box Betty Crocker® SuperMoist® white cake mix

1/2

cup frozen (thawed) lemonade concentrate

1/4

cup water

1/3

cup vegetable oil

egg whites

container Betty Crocker® Whipped vanilla frosting

cup frozen (thawed) whipped topping

1 1/2

cups fresh raspberries, if desired

Lemon peel strips, if desired

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.
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, then on medium speed 2 minutes. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate.
Bake 25 to 31 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.
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.

Makes 12 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

For a shower dessert, garnish each piece with a small paper beverage umbrella.

If you plan to tote this cake, be sure to use an insulated cooler to keep it cold.

Nutrition Information:

1 Serving (1 Serving)

Calories 400

(Calories from Fat 130),

Total Fat 15g

(Saturated Fat 4 1/2g,
Trans Fat 2g),

Cholesterol 0mg;
Sodium 350mg;
Total Carbohydrate 62g

(Dietary Fiber 0g,
Sugars 45g),

Protein 3g;

Percent Daily Value*:

Exchanges:

1 Starch;
0 Fruit;
3 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Raspberry-Lemonade Cake

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens