With the heat rizing outside, why not cool down with this scrumptious Lemonade Cake! It just sounds refreshing!
|1||box Betty Crocker® SuperMoist® lemon or yellow cake mix|
|Water, vegetable oil and eggs called for on cake mix box|
|1||can (6 oz) frozen lemonade concentrate, thawed|
|3/4||cup powdered sugar|
|1||container Betty Crocker® Whipped fluffy white or fluffy lemon frosting|
|Yellow colored sugar, if desired|
- Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13×9-inch pan. Cool 15 minutes.
- Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
- Spread frosting over top of cake. Sprinkle with sugar. Store covered in refrigerator.
Recipe and image from BettyCrocker.com!
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