Lemonade Cake

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
¾ cup powdered sugar
1 container Betty Crocker® Whipped fluffy white or fluffy lemon frosting
Yellow colored sugar, if desired

1. Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 15 minutes.

2. Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every ½ 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.

Yields: 12 servings