Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Spray
bottom only of 13 x 9-inch pan with baking spray with flour.
In small bowl, mix hot water and gelatin until gelatin is completely dissolved;
In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of
the lemonade concentrate, the water, oil, and egg whites with electric mixer
on low speed 30 seconds. Beat on medium speed 2 minutes.
Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate.
Bake for30 to 35 minutes or until wooden pick inserted in center comes out
Poke warm cake every inch with fork tines.
Remove 1 tablespoon 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 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy.
Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture
over frosting; with spoon or wooden pick, swirl gelatin into frosting.
Garnish each piece with raspberries and lemon peel strips.
Store covered in refrigerator.
High Altitude (3500-6500 ft): No change.
For a shower dessert, garnish each piece with a small paper beverage umbrella.
Nutrition Information: 1 Serving: Calories 430 (Calories from Fat 150); Total
Fat 17g (Saturated Fat 4 1/2g, Trans Fat 3g); Cholesterol 0mg; Sodium 370mg; Total
Carbohydrate 65g (Dietary Fiber 0g, Sugars 46g); Protein 4g
Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 4%