So I looked all over the internet but I couldn't find a Raspberry Lemonade Cake that sounded good, so I did the crafty thing and made up a recipe.
First I'll show you what I used to make the cake.
The Ingredients were:
1 Box Duncan Hines Moist Deluxe Classic White Cake Mix
3 Large Brown Eggs
2 Tablespoons Vegetable Oil
1 1/3 Cups Water
1 Cup Whole Milk
16 Ounce Box of Raspberry Flavored Jello
16 Ounce Box of Instant Lemon Flavored Jello Pudding
16 Ounce Tub of Cool Whip Topping
8 Ounce Tub of Cool Whip Topping
Red, Yellow, Green, and Blue Food Coloring
Crisco-Pilsbury Flour No-Stick Cooking Spray
The Tools I used were:
Lots of Mixing Bowls
2 9 inch Teflon Cake Pans
Wire Cooling Racks
A Cake Decorating Bag With Multiple Tips (For the First Time)
Teflon Safe Spatula
Mix the cake mix as directed, pour 1/4 of mixed cake batter into a separate bowl and reserve. In the bowl with 3/4 mixed cake batter, mix in Lemon pudding mix and 1 cup of milk. Pour Lemon cake batter into 9 inch pans. Mix 1/3 packet of Raspberry Jello with the 1/4 bowl of cake batter, pour Raspberry batter over Lemon Batter in 9 inch pans. Using a Teflon safe spatula swirl the Raspberry and Lemon batter around to create a marbled effect.
The left is swirled the right is not.
Bake at 350░F for 28-38 minutes or until cake is golden brown and a toothpick inserted into the center of the cake comes out clean.The pudding makes the cake a bit more dense than a normal cake mix would be and it tends to crack, I'll give you a tip for decorating further down.
Leave cake in pans and let cool on a wire cooling rack for about an hour, or until completely cool. Once cake has cooled remove the cake from the pans.
Mix the rest of the Raspberry Jello powder with the 8 oz. tub of Cool Whip, scoop Raspberry Cool Whip into your cake decorating bag and use a large starburst tip.
Squeeze a ring of Raspberry Cool Whip around the top of the bottom cake, and fill in the ring with the rest of the Raspberry Cool Whip to create your middle layer, then put the cake for the top layer on upside down so that it will be smooth and flat on top.
Using the 16oz. tub of Cool Whip and a spatula, cover the entire layer cake, so that you will have a blank canvas.
Now you can mix small amounts of Cool Whip with food coloring to put in your cake decorating bag, choose a tip that you like and the sky is the limit, but as a precaution Cool Whip is a hard thing to work with, but it makes for a light alternative for frosting which I needed for this cake.
As you can see my cake is Easter themed, I was running low on white Cool Whip by the end of it so I didn't get to do as much as I wanted but it tasted great and turned out looking pretty cute and very Homemade, lol.
What I took home.
Hope you Enjoy it, and comments are welcomed.