Lemonade Cake with Raspberries

 Amy served this delicious cake at our Midweek Dinner at St. Mark Presbyterian a few weeks ago.  If you want great fellowship and wonderful food like this cake, be sure to sign up for the last Midweek Dinner of the year or sign up on line (Click here).  Here are Amy's instructions for the cake.



I baked 2 Lemon Cake Mixes prepared as the box directs, in 9 x 13 pans.  After they had cooled a little, I turned them out of their pans onto a serving board or plate.  Once completely cooled, I spread a little of the following Lemon Buttercream Frosting on the bottom layer and spooned some canned Raspberry Pie Filling on top of that, then placed the 2nd Lemon cake on top.  I spread the Lemon Buttercream Frosting on top and piped a design around the edges.

Lemon Buttercream Frosting

1 cup (2 sticks) butter, at room temperature
4 T. thawed lemonade concentrate
2 T. water
6 - 7 cups confectioner's sugar, sifted

Beat the softened butter with an electric mixer on low speed, then increase speed until butter is fluffy.
Stop the machine and add the lemonade concentrate and water and 6 cups of confectioner's sugar.
Beat with mixer on low speed until sugar is incorporated, scraping beaters and side of bowl as needed.  Increase the mixer speed to medium-high and beat until light and fluffy.
Add more confectioner's sugar if you want the frosting more stiff or add 1 T. water if you want it softer.

Spread a thin layer of frosting on the top of your cake and refrigerate.  This layer may have a lot of crumbs from the cake but you can cover it up later after the "crumb coat" layer is cold.  Keep the buttercream frosting at room temperature so it will be easy to spread.  After the crumb coat frosting is set (30 minutes in refrigerator should be enough), spread more frosting over the thin layer and decorate as desired.