Raspberry Lemonade Cake

Source: Betty Crocker Cake Mix Book - Spring/2007

1 cup very hot water
1 (3 ounce) box raspberry gelatin
1 (18 ounce) box white cake mix
1/2 cup thawed lemonade concentrate
1/4 cup water
1/3 cup vegetable oil
4 egg whites
1 (12 ounce) container whipped vanilla frosting
1 cup whipped topping
1 1/2 cups fresh raspberries (garnish)
Lemon peel, strips (garnish)

Heat oven to 350 degrees F. Spray bottom of a 13 x 9-inch pan with baking spray with flour.

In a small bowl, mix hot water and gelatin until completely dissolved; cool slightly.

In a large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, water, oil, and egg whites with electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate.

Bake for 30 to 35 minutes or until a wooden pick inserted comes out clean.

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 in the refrigerator.