Raspberry Lemonade Cake

Directions

1. 1
   Heat oven to 350.
2. 2
   Spray bottom of a 13X9 inch pan with baking spray w/flour.
3. 3
   In a small bowl, mix hot water and gelatin until completely disolved; cool slightly.
4. 4
   In a large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, water, oil, and egg whites with electric mixer on low speed for 30 seconds.
5. 5
   Beat on med speed 2 mintes.
6. 6
   Pour into pan, reserve remaining gelatin mixture and lemonade concentrate.
7. 7
   Bake 30 to 35 minutes or until toothpick inserted comes out clean.
8. 8
   Poke warm cake every inch with fork tnes. Remove 1 tbls of the reserved gelatin mixture to microwavable custard cup or small bowl.
9. 9
   In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.
10. 10
    In medium bowl, fold together frosting and whipped topping; frost cake.
11. 11
    Microwave 1 tbls gelatin mixture uncovered on high 10 seconds to liquefy.
12. 12
    Using 1/4 tsp measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting.
13. 13
    Garnish each piece with raspberries and lemon peel strips.
14. 14
    Store in refrigerator.