(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.
1 comment:
This was one fantastic cake! I made it for my grand son and his friends. They also had an ice cream cake from Cold Stone and like this one better.
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