Summery Lemonade Cake

1 box lemon cake mix

Water, vegetable oil & eggs called for on box

1 can (6 oz) frozen lemonade concentrate, thawed

¾ c. powdered sugar

1 pkg Knox unflavored gelatin

1 tub whipped white frosting

Yellow decorating sugar

 

1. Heat oven to 350 deg.  Make cake as directed on box for 13×9 inch pan.  Cool 15 minutes.
2. Pierce top of cake every ½ inch with long-tined fork, wiping the crumbs off the fork after every few stabs.
3. Mix lemonade concentrate, powdered sugar and gelatin in small saucepan.  Heat over low heat until gelatin is dissolved and mixture is warm.  Drizzle mixture evenly over top of cake.  Run knife around sides of pan to loosen cake.  Cover and refrigerate about 2 hours or until chilled
4. Spread frosting over top of cake and sprinkle with sugar.  Can also be garnished with candied lemon peel and/or mint leaves.  Store in refrigerator until ready to serve.

This is my (better) version of Betty Crocker’s Lemonade Party Cake.