Recipe- Lemonade Cake

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With the heat rizing outside, why not cool down with this scrumptious Lemonade Cake! It just sounds refreshing! INGREDIENTS

1 box Betty Crocker® SuperMoist® lemon or yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 can (6 oz) frozen lemonade concentrate, thawed
3/4 cup powdered sugar
1 container Betty Crocker® Whipped fluffy white or fluffy lemon frosting
Yellow colored sugar, if desired

DIRECTIONS

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13×9-inch pan. Cool 15 minutes.
  2. 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 sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
  3. Spread frosting over top of cake. Sprinkle with sugar. Store covered in refrigerator.

Recipe and image from BettyCrocker.com!

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