Recipes Made with Cake Mixes
Pink Lemonade Cake
Yield: 16 servings
Ingredients
- 1 (18.25 ounce) box white cake mix*
- 2 egg whites
- 1 egg
- 2 tablespoons oil
- 3 tablespoons grated lemon zest; divided
- 1/2 cup coarsely chopped and drained maraschino cherries; about 25
- 1/4 cup granulated sugar
- 1/4 cup lemon juice
- 2 (16 ounce) cans vanilla frosting
- Red food coloring
- Maraschino cherries with stems
Instructions
- Heat oven to 350 degrees F. Butter and flour two 8-inch round cake pans.
- In bowl at low speed beat cake mix, egg whites, egg, 1 1/3 cups water, oil and 1 tablespoon zest until moistened, about 30 seconds. Increase speed to medium; beat for 2 minutes.
- Divide batter between pans.
- Sprinkle top of batter in each pan with 1/4 cup chopped cherries.
- Bake for 32 to 35 minutes or until wooden pick comes out clean.
- In pot combine 2/3 cup water with sugar and lemon juice. Over high heat bring mixture to boil; cook until syrupy, 7 to 9 minutes.
- Remove from heat; reserve.
- Cool cake layers in pans on racks for 20 minutes; remove from pans.
- Return to racks set over paper towels.
- Using toothpick gently poke holes in cake tops.
- Brush lemon syrup over tops; cool completely.
- In bowl stir remaining zest into frosting and stir in food coloring to tint pink.
- Place one cake layer on serving plate; spread with 1 cup frosting.
- Top with remaining cake layer. Spread top and sides of cake with remaining frosting.
- Garnish with cherries.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
Attribution
Posted by Chyrel at Recipe Goldmine 8/3/02 7:28:44 am.