Raspberry Lemonade Jello Cake

About a week or two ago I posted photos and a recipe of the jello cake I made. One of the few desserts from my own childhood, we loved jello cake so much, one of my brothers would request it for his birthday cake.

This is another version - one I got from a magazine I believe (?) although I don't remember which one anymore. I love the raspberry/lemonade mixture and I think it would be wonderful in the Spring or Summer. I couldn't wait to get the time to add it to my online collection so it will be here for me next Spring when our Midwestern weather turns warm again and our 7 month winter is over!

Raspberry Lemonade Jello Cake

1 cup very hot water
1 box (4-serving size) raspberry-flavored gelatin
1 box white cake mix
1/2 cup frozen (thawed) lemonade concentrate
1/4 cup water
1/3 cup vegetable oil
4 egg whites
1 container whipped vanilla frosting
1 cup frozen (thawed) whipped topping
1 1/2 cups fresh raspberries, if desired
Lemon peel strips, if desired

Spray the bottom only of a 9X13 inch pan and dust with flour. Mix the hot water and gelatin until gelatin is completely dissolved; cool slightly.

In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil, and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into your prepared pan. Reserve the remaining gelatin mixture and lemonade concentrate.

Bake 30 to 35 minutes or until done. Poke the warm cake all over with a fork. Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.

In medium bowl, fold together the frosting and whipped topping; frost cake with it. Microwave the 1 tablespoon gelatin mixture you reserved, uncovered about 10 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting.

Garnish each piece with raspberries and lemon peel strips. Store covered in refrigerator.Print Friendly and PDF