Combine your fondness of lemonade with your love of easy dessert recipes and try this gloriously creamy lemon cake. Serves a dozen (scrumptiously).
What You Need
Original recipe yields 12 servings
1 pkg. (2-layer size) white cake mix
1/2 cup KOOL-AID Lemonade Flavor Sugar-Sweetened Drink Mix, divided
1 can (12 oz.) evaporated milk
1/2 cup milk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 cups thawed COOL WHIP Whipped Topping
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Let's Make It
Prepare cake batter and bake as directed on package for 2 (9-inch) round cakes. Cool 10 min.; remove to wire racks. Cool completely. Cut each cake layer horizontally into 2 layers; pierce with large fork at 1/2-inch intervals.
Reserve 1 tsp. drink mix. Blend milks, sour cream and remaining drink mix in blender. Stack cake layers on plate, pouring 3/4 cup milk mixture over each cake before covering with next layer. Refrigerate 1 hour.
Frost cake with COOL WHIP. Sprinkle with reserved drink mix just before serving. Keep refrigerated.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
How to Add Milk Mixture Without a Mess
Pour milk mixture into clean plastic bottle with squirt tip. Insert tip of bottle into holes in cake before squeezing milk mixture into holes.
Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool completely. Do not remove cake from pan. Pierce cake as directed; pour milk mixture over cake. Refrigerate 1 hour. Frost with COOL WHIP, then sprinkle with reserved drink mix.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 50g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.