Lemonade Cake

• 1/2 cup KOOL-AID Lemonade Flavor Sugar-Sweetened Drink Mix, divided
• 1/2 cup plus 2 Tbsp. water, divided
• 1 pkg. (2-layer size) yellow cake mix
• 3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 3 eggs
• 1/3 cup oil
• zest from 1 large lemon, divided
• 1-1/4 cups powdered sugar
• 2 cups blueberries

1. Heat oven to 350F.
2. Reserve 2 tsp.
3. drink mix for glaze; set aside.
4. Place remaining drink mix in large bowl.
5. Add 1/2 cup water; stir until mix is dissolved.
6. Add dry cake mix, sour cream, eggs, oil and half the lemon zest; beat with mixer until blended.
7. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
8. Bake 42 to 45 min.
9. or until toothpick inserted near center comes out clean.
10. Cool cake in pan 10 min.
11. Loosen cake from sides of pan with knife.
12. Invert cake onto wire rack; gently remove pan.
13. Cool cake completely.
14. Transfer cake to plate.
15. Whisk remaining drink mix and water in medium bowl.
16. Gradually stir in sugar until blended; drizzle over cake.
17. Sprinkle with remaining zest.
18. Spoon blueberries into center of cake.

sugar, water, yellow cake, s, eggs, oil, zest from, powdered sugar, blueberries

Taken from www.kraftrecipes.com/recipes/lemonade-cake-73989.aspx (may not work)