Lemonade Party Cake

Source: Betty Crocker® Cookbook

When life hands you lemons, make lemonade cake! This moist lemon cake drizzled and filled with an easy lemon filling will remind you of summer any time of year.

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Serves: Makes 12 servings
Prep Time: 20 minutes
Cook Time: 35 minutes

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1 package Betty Crocker® SuperMoist® lemon cake mix or yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 can (6 ounces) frozen lemonade concentrate, thawed
3/4 cup powdered sugar
1 container Betty Crocker® Whipped fluffy white or fluffy lemon ready-to-spread frosting
Yellow colored sugar, if desired

1 . Heat oven to 350°F. Grease bottom only of rectangular pan, 13x9x2 inches, with shortening.

2 . Make cake mix as directed on package, using water, oil and eggs. Pour into pan.

3 . Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.

4 . 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 side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.

5 . Spread frosting over top of cake. Sprinkle with sugar. Store covered in refrigerator.

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