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Topic: Raspberry Lemonade Easter Cake. Pic Heavy.  (Read 1398 times)
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lucastheboo
« on: March 23, 2008 06:17:52 PM »

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
Mixer
2 9 inch Teflon Cake Pans
Measuring Cups
Measuring Spoons
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 350F 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.







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the_trademarks
« Reply #1 on: March 23, 2008 06:18:55 PM »

mmm, delicious. pretty cake.
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maria isabel
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« Reply #2 on: March 23, 2008 06:47:48 PM »

 :That cakes looked so cute!!!! Before it was eaten obviously  Tongue
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Kaissa
« Reply #3 on: March 23, 2008 07:27:24 PM »

yummy. this sounds so good!!
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accountantbyday
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« Reply #4 on: March 25, 2008 04:45:04 AM »

This looks great - I really love lemonade flavored things and I am DEFINITELY going to make this cake when I have an oven again! I made a cake frosted with Cool Whip for Easter this weekend, too.  It's great to see some other people who like to use light recipes! 

This is what I did for my cake, which you could try some time for a light, easy cake topping:  take a 4-serving box of fat free, sugar free Jello instant pudding (whichever flavor you like; I have successfully used lemon, butterscotch, vanilla and chocolate and I suspect any flavor would probably be fine).  Combine the pudding mix with 1 cup skim milk and whip according to the package instructions.  Then stir in an 8 oz tub of Cool Whip.  I like to use this on sheet cakes, because it gives a thick, sweet topping that sets up.  On a layer cake it might drip a bit. 

By the way, that topping recipe makes a really delicious replacement for whipped cream in strawberry shortcake if you make it with vanilla pudding.  Most people don't even miss the cream. 

Nobody who wasn't there when I made my cake (used no oil, and used a can of pureed mandarin oranges and a half cup of apple sauce instead) was able to guess that it was light!  It turned out extremely moist - it was the first no-oil cake I'd ever made and it was a really pleasant surprise. 

So anyway, I can't wait to try your wonderful looking cake!
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lucastheboo
« Reply #5 on: March 26, 2008 08:28:30 PM »

Thanks for the comments, I think I'm going to try a different flavor combo soon, and maybe do it sugar-free, both my grandparents are diabetic so they would greatly appreciate it, and sugar-free stuff tastes good too. Goodluck accountantbyday  I hope you post pics of the cake after you make it, I'd love to see how my recipe turned out when someone else tried it, lol.
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« Reply #6 on: March 28, 2008 09:05:07 PM »

You know, it's funny, I used to think that sugar-free stuff was awful.  Now I love it.  I don't know what I'd do without low-sugar and sugar free things at this point.  I think once you're a lot more accustomed to things not being as sweet, the natural sweetness in things really steps up to the plate.  So to speak. 

When I can bake again, I'll make this and I'll try to let you know how it turns out!
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« Reply #7 on: March 31, 2008 04:12:13 PM »

I honestly about cried when I saw the post title. I LOVE all things raspberry lemonade. It looks delicious, and I'm kind of speechless in appreciation at the moment.
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lucastheboo
« Reply #8 on: March 31, 2008 09:42:14 PM »

LMAO I too love raspberry lemonade and stuff in its flavor is so hard to find, glad you're happy.
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