Raspberry Lemon Layer Cake
1 (18.25-oz.) pkg. white cake mix
1/2 cup frozen lemonade concentrate, thawed
1/2 cup water
1/3 cup oil
1 (16-oz.) can creamy vanilla frosting
1 (8-oz.) container frozen whipped topping, thawed
1 Tablespoon grated lemon zest
1 1/2 cups fresh raspberries
Heat oven to 350 degrees. Lightly spray bottom only of two 8- or 9-inch round
pans with cooking spray.
Combine cake mix, lemonade concentrate, water, oil and eggs in large bowl. Mix
at low speed until moistened. Beat at low speed 2 minutes, scraping bowl
occasionally. Pour batter into pans.
Bake at 350 degrees for 27 to 37 minutes or until toothpick inserted in center
of cake comes out clean. Cool in pan on cooling rack 15 minutes. Run knife
around edge of pan before removing. Cool cake completely before frosting.
In medium bowl, combine frosting, whipped topping and lemon zest.
Place one cake layer top side down on serving plate. Spread 1/3 cup frosting
mixture on cake. Top with raspberries. Top with another 1/3 cup frosting
mixture. Place second cake layer top side up on top of raspberries and frosting.
Frost with remaining frosting mixture.