1 (10 ounce) package frozen raspberries in syrup, thawed
Toasted coconut (optional)
Heat oven to 350 degrees F.
Prepare cake mix according to package directions. Pour batter into ungreased
Rectangular Baker; spread evenly over bottom using Large Spreader.
Bake on center rack in oven 35 to 40 minutes or until crust is golden brown,
cracked and firm to the touch. (Cake will appear dry; do not under-bake.)
Turn baker upside down onto Stackable Cooling Rack; cool completely. (Do
not remove cake from baker.)
Poke holes in cake about 1 1/2 inches deep and 1/2 inch apart using Nylon
Fork. Zest lemon using Lemon Zester/Scorer to measure 1 tablespoon zest. Using
Juicer, juice lemons to measure 1/4 cup juice.
In Small Batter Bowl, combine lemon juice, zest and powdered sugar; whisk
until smooth using Stainless Steel Whisk. Slowly pour glaze over cake, spreading
evenly with Small Spreader. Let stand 30 minutes or until glaze is set.
Attach open star tip to Easy Accent Decorator; fill with whipped topping.
To serve, cut cake with Serrated Bread Knife. Top each serving with raspberries;
garnish with whipped topping. Sprinkle with toasted coconut, if desired.
Yield: 15 servings or 24 sample servings
Nutrients per serving: Calories 200, Total Fat 0 g, Saturated Fat 0
g, Cholesterol 0 mg, Carbohydrate 46 g, Protein 3 g, Sodium 270 mg, Fiber 1
Cook's Tip: To toast coconut, spread 1/2 cup sweetened flaked coconut onto
Small Bar Pan. Bake at 350 degrees F 12 to 15 minutes or until golden brown,
stirring once after 8 minutes. Cool completely.