Raspberry-Lemonade Cake

1 cup very hot water
1 box (4-serving size) raspberry-flavored gelatin (sugar free works)
1 box Betty Crocker® SuperMoist® white cake mix
3/4-1 cup frozen (thawed) lemonade concentrate
1/4 cup water
1/3 cup vegetable oil
4 egg whites
1 container (12 oz) Betty Crocker® Whipped vanilla frosting
1 cup frozen (thawed) whipped topping

	Lemon zest 1 teaspoon lemon extract, if desired

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray. In small bowl, mix hot water and gelatin until gelatin is completely dissolved; cool slightly. Keep "liquid" by sitting bowl with jello in another bowl with hot water, replacing water occasionally when jello starts to set up.

In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil, and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork tines. Remove 1 tablespoon of the reserved gelatin mixture to small bowl. In another small bowl, mix remaining gelatin mixture and remaining lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.

In medium bowl, fold together 1/2 container of frosting, whipped topping, lemon zest, and lemon extract; frost cake. Use the reserved 1 tablespoon gelatin mixture to place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting. Garnish each piece with raspberries and lemon peel strips. Store covered in refrigerator.

Serves 12 GENEROUS slices

Notes:
Can be made healthier by using apple sauce in place of oil.
For more "lemonade" taste try replacing the water with more lemonade concentrate.
Use various Jellos, another popular was Strawberry for a Strawberry-lemonade cake.
If you do not like store frosting make your own or just use the cool whip. However, with tradition frosting it can overpower the subtle fruit flavors.