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Pink Lemonade Cake

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Candied lemons give this Pink Lemonade cake the perfect blend of sweet and sour.

  • Hands-On Time: 40 Minutes
  • Total Time: 1 Hour 40 Minutes
  • Servings: 12 Slices
  • Difficulty: Super Simple
  • Rating:

Ingredients


Baking Instructions

  1. Preheat oven to 350°F. Grease and flour three 8-inch round cake pans.
  2. Combine cake mix with water, oil and eggs in large bowl.
  3. Beat with an electric mixer at medium speed for 2 minutes. Pour into prepared pans.
  4. Bake 20 minutes or until toothpick inserted in center comes out clean.
  5. Cool cakes on wire rack for 10 minutes. Remove cakes from pans and cool completely.
  6. Spread flat side of one cake layer with half the lemon curd, top with second cake layer and repeat. Top with third cake layer.
  7. Blend frosting and food color in large bowl. Spread frosting on entire cake. Decorate with candied jelly fruit slices.

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Tips

Double chocolate chewies

Double chocolate chewies


Cheesecake - Prevent Large Cracks

Cheesecake - Prevent Large Cracks

Gently beat the filling after you add the eggs and stir in the remaining ingredients by hand. Vigorous beating will allow too much air which may cause the cheesecake to puff up, then fall and crack. As a test for doneness, if the cake jiggles, return it to the oven for more baking. Inserting a knife for this purpose may cause the knife hole to grow into a large crack. Also, set a minute timer for the exact cooling time recommended in the recipe.





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