Posted in The Summer Kitchen

1 box (4 serving) raspberry gelatin
1 box white cake mix
1/2 cup thawed lemonade concentrate
1/4 cup water
1/3 cup vegetable oil
4 egg whites
1 (12oz) container whipped vanilla frosting
1 cup whipped topping
1 1/2 cups fresh red raspberries (garnish)
lemon peel strips (garnish)
Spray bottom of a 13x9 inch pan with baking spray w/flour.
In a small bowl, mix hot water and gelatin until completely disolved; cool slightly.
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. Beat on medium speed 2 minutes. Pour into pan, reserve remaining gelatin mixture and lemonade concentrate.
Bake 30 to 35 minutes or until toothpick inserted comes out clean. Poke warm cake every inch with fork. Remove 1 Tbsp. 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 Tbsp. gelatin mixture uncovered on high 10 seconds to liquefy. Using 1/4 tsp. 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 in refrigerator.


















