Lemonade Party Cake
When life hands you lemons, make lemonade cake! This moist lemon cake drizzled
and filled with an easy lemon filling will remind you of summer anytime of year.
1 (18.25 ounce) Betty Crocker Super Moist lemon cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 (6 ounce) can frozen lemonade concentrate, thawed
3/4 cup confectioners' sugar
1 container Betty Crocker Whipped fluffy white or fluffy
lemon ready-to-spread frosting
Yellow colored sugar, if desired
Heat oven to 350 degrees F. Grease bottom only of 13 x 9-inch pan with
shortening.
Make cake mix as directed on package, using water, oil and eggs. Pour into pan.
Bake for 33 to 38 minutes or until a wooden pick inserted in center comes out
clean. Cool 15 minutes.
Mix lemonade concentrate and confectioners' 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
side 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. Enjoy.
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