1 lemon
cake mix
[Water,
oil and eggs for cake mix]
1
(16-oz.) can vanilla frosting
8 ounces
whipped topping
1
tablespoon grated lemon peel
Fresh
raspberries
Fruit-flavored
jelly candies
Bake cake as directed in 8-inch round pans. Combine frosting
with whipped topping and lemon peel. Spread ½ cup frosting mixture on bottom
cake layer and top with fresh raspberries.
 |
| A lot of angst led up to this moment. I poured the cake into my round pan only to find that said pan was two inches two big. I also opened up my can of icing to discover that it was road cone orange-colored. After eating a few spoonfuls of the icing and otherwise freaking out for a minute, I cut the too-big cake in half, mixed the icing as directed, and proceeded as directed. |
 |
| Surprisingly, it turned out pretty ok after that point. |
Add top cake layer and frost entire
cake.
 |
| (The icing was Funfetti.) |
Decorate with fruit-flavor jelly candies. Store loosely covered in
refrigerator.
 |
| I decorated it with other raspberries, because raspberries > jelly candy. Once it was sliced it didn't look nearly so bad! |
My Rating: 4/5 "This was surprisingly good for all the times I nearly turned it into a disaster. The consistency of the icing isn't ideal once it gets room-temperature, but other than that the flavors were all great together and the cake itself was a nice texture. If you make it correctly I'm positive you'll like it even more than I did!"
Comments
Post a Comment