Luscious Lemon/Raspberry Cake

• 1 (18 ounce) box lemon cake mix
• 3 eggs
• 13 cup vegetable oil
• 1 14 cups water
• 12 ounces cool whipped topping
• 6 ounces frozen lemonade, thawed
• 1 (8 ounce) can sweetened condensed milk
• 1 cup raspberries (thawed if using frozen)

1. Bake cake according to package directions in a 9X13 pan.
2. Frosting:.
3. Fold together cool whip, lemonade and sweetened condensed milk (can add a few drops of lemon food coloring).
4. Place cake on tray and cut lengthwise.
5. Remove top layer.
6. Spread frosting on bottom layer, layer raspberries on top of frosting.
7. Place top layer of cake on top of frosting.
8. Frost top of cake.
9. Keep refrigerated until ready to serve.

lemon cake mix, eggs, vegetable oil, water, frozen lemonade, condensed milk, raspberries

Taken from www.food.com/recipe/luscious-lemon-raspberry-cake-186754 (may not work)