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By Root 1052 0

left hand corner of the cake to resemble the 50 stars by making 6 rows of 8 blueberries and squeezing 2 more blueberries in. Then, arrange the strawberries in horizontal rows for the red stripes, leaving a space of the cream topping in between each of the rows. If there are leftover strawberries, serve them on the side. Slice the cake and serve.

PINK LEMONADE PARTY CAKE

serves:

16 to 20

prep:

20 minutes

bake:

30 to 35 minutes

cool:

2 hours and 15 minutes

SAY “PINK LEMONADE PARTY CAKE” out loud and you have to smile. It makes me think of those backyard birthday parties we used to host when our kids were small. We’d invite our family, a few neighbors, a few of our girls’ friends, turn on the sprinkler and let the girls run around in bathing suits, or have an egg hunt or a scavenger hunt, and then wind up with cake and ice cream. This cake begins with frozen pink lemonade concentrate. Jerrie Chilcote of Nashville shared this recipe. Bake it and serve it right from the pan, with fresh strawberries on the side.

For the cake

Vegetable oil spray, for misting the pan

Flour, for dusting the pan

1 package (18.25 ounces) lemon cake mix, plain or with pudding

1¼ cups water

1/3 cup vegetable oil

3 large eggs

For the glaze and topping

1 can (6 ounces) frozen pink lemonade concentrate, thawed (see Note)

¾ cup confectioners’ sugar, sifted

Sweetened Whipped Cream (see page 489)

1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13 by 9–inch metal cake pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.

2. Place the cake mix, water, oil, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the batter lightens, 2 minutes longer, scraping down the side of the bowl again if needed. Pour the batter into the prepared cake pan, smoothing the top with the rubber spatula, and place the pan in the oven.

3. Bake the cake until the top springs back when lightly pressed with a finger, 30 to 35 minutes. Transfer the cake pan to a wire rack and let the cake cool for 15 minutes.

4. Make the glaze: Place the lemonade concentrate and confectioners’ sugar in a small bowl and whisk until smooth. Poke a long-tined fork into the top of the warm cake every ½ inch, wiping the fork occasionally to remove crumbs. Drizzle the lemonade glaze over the top of the cake.

5. Cover the cake pan with plastic wrap and place the cake in the refrigerator to chill for 2 hours. Remove the pan from the refrigerator and spread the Sweetened Whipped Cream over the top. Slice the cake, and serve.

Keep It Fresh! Store this cake, covered with plastic wrap, in the refrigerator for up to five days. Freeze the unfrosted cake in the pan, covered with aluminum foil, for up to three months. Let the cake thaw on the counter before spreading the Sweetened Whipped Cream over the top and serving.

Note: It is sometimes hard to find a 6-ounce can of pink lemonade concentrate. You can buy a 12-ounce can, thaw it, and just use ¾ cup.

Recipe Reminders

MADE FOR

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PREP NOTES

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DON’T FORGET

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SPECIAL TOUCHES

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MANDARIN ORANGE CAKE WITH SHERRY CREAM CHEESE FROSTING

ONE OF MY FAVORITE WAYS to doctor up a cake mix is to add fruit. After all, this combination turns out the famous strawberry cake,