Recipe 629 - Raspberry Lemonade Cake
Recipe 629 - Raspberry Lemonade Cake
(by Shirley McNevich)
1/3 cup Country Time powdered pink lemonade mix
1 cup water
1 - 18.25oz. Duncan Hines white cake mix
3 eggs
1/3 cup sour cream
Frosting: 6 TBSP milk, 3 TBSP Country Time powdered pink lemonade mix, 1 1/2
cups softened butter, 5 cups Domino's powdered sugar, 1 1/2 cups fresh raspberries
In a mixer add the water and the 1/3 cup lemonade mix--stir with a spoon until mixed.
Turn mixer on low speed--add powdered cake mix, eggs, sour cream--turn speed up
to medium and beat for 3 minutes. Grease two 9" round cake pans--pour batter
evenly into the two cake pans. Bake at 350 degrees for 25-30 minutes. Test with a
toothpick for doneness. Cool cakes 20 minutes, then use a knife to loosen the edges
and remove them from the pans--cool them completely. Frosting: in a bowl add
lemonade mix and milk--stir until dissolved--set aside. In a mixer add butter--beat until
fluffy. Add powdered sugar slowly--beat. Add lemonade/milk--beat until fluffy. Place
one of the cakes on a plate and frost it. Place most of the raspberries on top of the
frosting (save a few to garnish the second layer). Add second cake on top, frost top
and sides with remaining frosting and garnish with leftover raspberries.
Continue to:
Other Recipes:
- 623 - Chocolate Dream Cookies
- 564 - Butterscotch Frosting
- 609 - Easy Sponge Cake
- 658 - Seven Minute Frosting
- 671 - Chocolate Peanut Butter Truffles
- 739 - Strawberry Bread
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 3. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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