Pink Lemonade Party Cake

[kaci]

Pink Lemonade Party Cake


Makes 16 to 20 servings


1 package (18.25 ounces) lemon cake mix (plain or with pudding)
1 1/4 cups water
1/3 cup vegetable oil
3 large eggs

Glaze:
1 6-ounce container frozen pink lemonade concentrate, thawed
3/4 cup confectioners’ sugar
Frosting:
2 cups sweetened whipped cream


1. Preheat the oven to 350 degrees. Place a rack in the center of the oven.
Mist a 13-by 9-inch metal baking pan. Dust with flour and shake out the
excess flour. Set the pan aside.

2. Place the cake mix, water, oil, and eggs in a large mixing bowl. Blend
with an electric mixer on low speed until the ingredients are incorporated,
30 seconds. Scrape the sides of the bowl and increase the mixer speed to
medium. Blend for 2 minutes or until the batter lightens. Turn the batter
into the pan, smooth the top, and place the pan in the oven.

3. Bake the cake until the center springs back when lightly pressed with
your finger, about 30 to 35 minutes. Remove the cake from the oven and let
rest 15 minutes.

4. For the glaze, combine the lemonade concentrate and confectioners’ sugar
until smooth. Poke a long-tined fork into the top of the warm cake every
1/2-inch, wiping the fork occasionally to remove crumbs. Drizzle the
lemonade glaze over the top of the cake.

5. Cover the pan with plastic wrap and place it in the refrigerator to
chill, for 2 hours. Remove the pan from the refrigerator, spread the whipped
cream over the top, slice and serve.

Note: It is sometimes hard to find a 6-ounce can of pink lemonade
concentrate. You can buy a 12-ounce can, thaw and just use 3/4 cup.

Source: Ann Bryn

The Cake Mix Dr.