Raspberry Lemonade Cake

---

---

Don't forget to order your copy of
 Mom's Pantry's By Heart Cookbook!

Prep Time:  10 minutes
Cook Time:  25 minutes 

Yield: 16

There are a few flavors that say "summer" and lemonade and raspberry are a couple of them. They are combined here to make this light, moist, flavor-filled cake that would serve nicely as an afternoon treat alongside a tall glass of cold lemonade, or brought out to the porch after dinner, for dessert as the sun sets low in the sky. Any which way, you can't lose with this one.

Ingredients

1 box white cake mix
3 tsp Crystal Light raspberry lemonade mix (dry)
6 oz raspberry yogurt
1 cup water
3 egg whites

1 large container of Cool Whip

Instructions

Heat oven to 350. 

Mix all ingredients in a large bowl (except Cool Whip), making sure to blend everything until smooth. 

Pour into a 9x13 pan and bake for 25 minutes.

Allow to cool and top with Cool Whip. 

comments powered by Disqus