Raspberry Lemonade Cake

Betty Crocker created the poke cake, a cake that's poked after baking so the topping forms pockets of wonderfulness. Try this delicious citrus-berry combo.

Yield: 12 servings

Ingredients

• 1 cup very hot water
• 1 (4 serving size) box raspberry-flavored gelatin
• 1 (18.25 ounce) box Betty Crocker® SuperMoist® white cake mix*
• 1/2 cup frozen (thawed) lemonade concentrate
• 1/4 cup water
• 1/3 cup vegetable oil
• 4 egg whites
• 1 (12 ounce) container Betty Crocker® Whipped vanilla frosting
• 1 cup frozen (thawed) whipped topping
• 1 1/2 cups fresh raspberries, if desired
• Lemon peel strips, if desired

Instructions

1. 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.
2. In small bowl, mix hot water and gelatin until gelatin is completely dissolved; cool slightly.
3. 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.
4. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate.
5. Bake for30 to 35 minutes or until wooden pick inserted in center comes out clean.
6. Poke warm cake every inch with fork tines.
7. Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl.
8. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake.
9. Cool completely, about 1 hour.
10. In medium bowl, fold together frosting and whipped topping; frost cake.
11. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy.
12. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting; with spoon or wooden pick, swirl gelatin into frosting.
13. Garnish each piece with raspberries and lemon peel strips.
14. Store covered in refrigerator.

Notes

High Altitude (3500-6500 ft): No change.

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.

For a shower dessert, garnish each piece with a small paper beverage umbrella.

Nutrition

Per erving: 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%

Exchanges: 1 Starch; 3 1/2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 4

* Percent Daily Values are based on a 2,000 calorie diet.

Source: Betty Crocker Cake Mix Book - Spring/2007