This recipe immediately caught my eye on Betty Crocker.com and now I have to find an excuse to make it . . . the only thing I will do different is make a cream cheese frosting.
Prep Time: 20 min
Start to Finish: 3 hr 10 min
Makes: 12 servings
1 box Betty Crocker® SuperMoist® lemon or yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 can (6 oz) frozen lemonade concentrate, thawed
3/4 cup powdered sugar
1 container Betty Crocker® Whipped fluffy white or fluffy lemon frosting
Yellow colored sugar, if desired
1. Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 15 minutes.
2. Mix lemonade concentrate and powdered 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 sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
3. Spread frosting over top of cake. Sprinkle with sugar. Store covered in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.
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