Pink Lemonade Layer Cake

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 18 1/4 ounces cake mix
• 3 tablespoons pink lemonade, drink powder (or more)
• 3 eggs
• 1/3 cup vegetable oil
• 1 cup water
• 1 teaspoon finely grated lemon zest
• 1 lb confectioners' sugar
• 1/2 cup unsalted butter, softened
• 3 tablespoons frozen pink lemonade concentrate (or more)
• 1 teaspoon vanilla
• 1 teaspoon finely grated lemon zest

Recipe

• 1 preheat oven to 350. butter two 8 inch round cake pans and line the bottoms with parchment paper or waxed paper and set aside.
• 2 for the cake, in a large bowl, stir together the package directions, using the eggs and oil and water. stir in the zest . pour the batter evenly into the prepared pans. bake for 30 minutes or until golden and toothpick inserted in the centers of the cakes comes out clean.
• 3 let the cakes cool in the pans for 10 minutes. carefully turn cakes out onto a wire rack to cool completely.
• 4 for the frosting, beat together the confectioners sugar and butter until fluffy. beat in the remaining frosting ingredients until combined. i added a few drops of pink food coloring.
• 5 transfer one cake to a cake stand or large plate. using an offset spatula, spread the top of the cake mix with a layer of frosting. place the second cake on top of the first. spread the remaining frosting over the top and sides of both layers.
• 6 i put mine in the refrigerator to stay chilled.