Berry Lemonade Cake
1/2 cup water
1/2 cup frozen lemonade concentrate, thawed
3 large eggs
1 (16 oz.) can
1 (8 oz.) container frozen whipped topping
1 tablespoon grated lemon peel
1 cup fresh raspberries
HEAT oven to 350°F. Coat 2 8-inch round cake pans with no-stick cooking spray. Prepare cake mix according to package directions using 1/2 cup water plus 1/2 cup thawed lemonade concentrate, oil and eggs. Bake 32 to 36 minutes. Cool completely.
COMBINE frosting, whipped topping and lemon peel. Spread 1/2 cup on bottom cake layer. Top with raspberries. Place other cake layer on top. Frost side and top of cake. Store loosely covered in refrigerator.
Serving Size (1 slice, 1/12 of cake), Calories 470 (Calories from Fat 200), Total Fat 22g (Saturated Fat 8g, Trans Fat 2g), Cholesterol 45mg, Sodium 390mg, Total Carbohydrate 66g (Dietary Fiber 1g, Sugars 49g), Protein 3g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.