Prepare cake mix according to package directions. Pour batter into un-greased
rectangular dish, spreading evenly. Bake on center rack in oven 35-40 minutes
or until top is golden brown and the cracks feel dry and not sticky. (Cake should
be firm to the touch; do not underbake.) Carefully turn dish upside down onto
cooling rack; cool completely. (Do not remove cake from baker.)
Zest whole lemon. Juice lemon to measure 2 tablespoons juice. Whisk lemon
juice, zest and powdered sugar in bowl until smooth.
Slice strawberries. Add strawberries, blueberries and raspberries to sugar
mixture; mix gently to coat fruit.
Using a large fork, poke holes in cake about 1 1/2 inches deep and 1/2 inch
apart. Spoon fruit mixture over cake to within 1/2 inch of edges. Refrigerate
at least 2 hours to allow juices to soak into cake.
Just before serving, use a decorator; fill with whipped topping and pipe
stars evenly around edge of cake.
To serve, cut into squares. Garnish each serving with additional whipped
topping and mint leaves, if desired.
Yield: 15 servings
(Low Fat) Nutrients per serving: Calories 190, Total Fat 3 g, Saturated Fat
3 g, Cholesterol 0 mg, Carbohydrate 37 g, Protein 3 g, Sodium 220 mg, Fiber 1 g