raspberry lemonade cake
No Image
A beautiful cake.
method
Bake
Ingredients For raspberry lemonade cake
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1/3 cpowdered pink lemonade mix
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1 cwater
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1white cake mix
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3eggs
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1/3 csour cream
- FROSTING
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6 Tbspmilk
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3 Tbsppowdered pink lemonade mix
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1 1/2 cbutter, softened
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5 cpowdered sugar
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1 1/2 cfresh raspberries
How To Make raspberry lemonade cake
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1Preheat oven 350. In a mixer add water and 1/3 cup lemonade mix; stir with a spoon until mixed. With the mixer on low add cake mix, eggs and sour cream; turn speed up to medium and beat 3 minutes.
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2Grease two 9" cake pans; pour batter evenly into the pans. Bake 25-30 minutes; or until cakes test done. Cool cakes 20 minutes, then use a knife to loosen the edges and remove them fro the pans; cool them completely.
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3Frosting: In a bowl add lemonade mix and milk; stir until dissolved, set aside. In a mixer add butter and beat until fluffy. Slowly add powdered sugar; beat. Add lemonade and milk; beat until fluffy. Frost the bottom layer of the cake and top with a layer of raspberries. Place top layer of on top of the bottom layer and frost the cake; topping with the remaining raspberries.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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