Raspberry-Lemonade Cake

• 1 cup boiling water
• 1 pkg. (85 g) Jell-O Raspberry Jelly Powder
• 1 pkg. (2-layer size) white cake mix
• 1/2 cup thawed frozen lemonade concentrate, divided
• 1/3 cup oil
• 1/4 cup cold water
• 3 egg whites
• 1/2 cup ready-to-spread vanilla frosting
• 2 cups thawed Cool Whip Whipped Topping
• 1-1/2 cups fresh raspberries

1. Add boiling water to jelly powder in small bowl; stir 2 min.
2. until completely dissolved.
3. Cool slightly.
4. Heat oven to 350 degrees F. Spray 13x9-inch pan with cooking spray; dust with flour.
5. Beat cake mix, 1/4 cup lemonade concentrate, oil, cold water, egg whites and 1/4 cup jelly mixture with mixer until blended.
6. Pour into prepared pan.
7. Bake 28 min.
8. or until toothpick inserted in centre comes out clean.
9. Pierce cake with large fork at 1-inch intervals.
10. Spoon 1 Tbsp.
11. of the remaining jelly mixture into small microwaveable bowl for later use.
12. Stir remaining lemonade concentrate into remaining jelly mixture; pour slowly over cake.
13. Cool.
14. Refrigerate 1 hour.
15. Combine frosting and Cool Whip; spread over cake.
16. Microwave reserved jelly mixture on HIGH 10 sec.
17. Drop 1/4 teaspoonfuls over frosting; swirl with toothpick.
18. Serve topped with raspberries.

boiling water, white cake, concentrate, oil, cold water, egg whites, readytospread, topping, fresh raspberries

Taken from www.kraftrecipes.com/recipes/raspberry-lemonade-cake-159382.aspx (may not work)