Raspberry-Lemonade Cake

Name: Raspberry-Lemonade Cake
Ingredients: 1 cup boiling water; 1 pkg. (3 oz.) JELL-O Raspberry Flavor Gelatin; 1 pkg. (2-layer size) white cake mix; 1/2 cup thawed frozen lemonade concentrate, divided; 1/3 cup oil; 1/4 cup cold water; 3 egg whites; 1/2 cup ready-to-spread vanilla frosting; 2 cups thawed COOL WHIP Whipped Topping; 1-1/2 cups fresh raspberries

10 ingredients

18 steps

Ingredients

1 cup boiling water
1 pkg. (3 oz.) JELL-O Raspberry Flavor Gelatin
1 pkg. (2-layer size) white cake mix
1/2 cup thawed frozen lemonade concentrate, divided
1/3 cup oil
1/4 cup cold water
3 egg whites
1/2 cup ready-to-spread vanilla frosting
2 cups thawed COOL WHIP Whipped Topping
1-1/2 cups fresh raspberries

Directions

1

Heat oven to 350 degrees F.
2

Add boiling water to gelatin mix in small bowl; stir 2 min.
3

until completely dissolved.
4

Cool slightly.
5

Beat cake mix, 1/4 cup lemonade concentrate, oil, cold water, egg whites and 1/4 cup gelatin with mixer until blended.
6

Pour into 13x9-inch pan sprayed with cooking spray.
7

Bake 25 min.
8

or until toothpick inserted in center comes out clean.
9

Pierce cake with large fork at 1-inch intervals.
10

Spoon 1 Tbsp.
11

of the remaining gelatin into small microwaveable bowl for later use.
12

Stir remaining lemonade concentrate into remaining gelatin; pour slowly over cake.
13

Cool.
14

Refrigerate 1 hour.
15

Combine frosting and COOL WHIP; spread over cake.
16

Microwave reserved gelatin on HIGH 10 sec.
17

Drop 1/4 teaspoonfuls over frosting; swirl with toothpick.
18

Serve topped with raspberries.