Raspberry-Lemonade Cake

Directions

1. 1
   Add boiling water to jelly powder in small bowl; stir 2 min.
2. 2
   until completely dissolved.
3. 3
   Cool slightly.
4. 4
   Heat oven to 350 degrees F. Spray 13x9-inch pan with cooking spray; dust with flour.
5. 5
   Beat cake mix, 1/4 cup lemonade concentrate, oil, cold water, egg whites and 1/4 cup jelly mixture with mixer until blended.
6. 6
   Pour into prepared pan.
7. 7
   Bake 28 min.
8. 8
   or until toothpick inserted in centre comes out clean.
9. 9
   Pierce cake with large fork at 1-inch intervals.
10. 10
    Spoon 1 Tbsp.
11. 11
    of the remaining jelly mixture into small microwaveable bowl for later use.
12. 12
    Stir remaining lemonade concentrate into remaining jelly mixture; pour slowly over cake.
13. 13
    Cool.
14. 14
    Refrigerate 1 hour.
15. 15
    Combine frosting and Cool Whip; spread over cake.
16. 16
    Microwave reserved jelly mixture on HIGH 10 sec.
17. 17
    Drop 1/4 teaspoonfuls over frosting; swirl with toothpick.
18. 18
    Serve topped with raspberries.