Skinny Little Lemonade Cakes Food

COUNTRY TIME LEMONADE CAKE

Steps:

• PREHEAT oven to 350°F Mix cake mix, pudding mix, 1/4 cup of the drink mix, 1 cup water, eggs and oil in large bowl. Beat with electric mixer on low speed 1 minute. Beat on medium speed 4 minutes. Pour into greased and floured 12-cup fluted tube pan.
• BAKE 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan. Invert onto serving platter.
• DISSOLVE remaining 1/4 cup drink mix in 3 tablespoons warm water in medium bowl. Stir in powdered sugar with wire whisk until well blended.
• PIERCE warm cake at 1-inch intervals with fork or skewer completely through to bottom of cake. Gradually spoon powdered sugar glaze over cake; let stand until glaze is completely absorbed.

SKINNY RASPBERRY LEMONADE CAKE

Steps:

• 1. Grease and flour bottom only of a 9" x 13" pan.
• 2. Preheat oven to 350 degrees.
• 3. In in the bowl of a stand mixer, mix cake mix, egg whites, Crystal Light mix, yogurt and water until well blended and lump free.
• 4. Pour batter into the prepared pan.
• 5. Bake for 25-30 minutes, until toothpick tests clean.
• 6. Let cake cool thoroughly on wire rack.
• 7. Top with whipped topping and garnish as desired with fresh raspberries, lemon slices/rind curls.