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    • Christina Hobson

      Pink lemonade cake- Paula deen Cake: butter for coating pan 1 18.25-ounce white cake mix, plus any additional ingredients the package directions call for 3 tablespoon pink lemonade drink powder 1 teaspoon finely grated lemon zest Frosting: 1 lb confectioners sugar 1/2 cup (1 stick) unsalted butter, softened 3 tablespoon frozen pink lemonade concentrate 1 teaspoon vanilla 1 teaspoon finely grated lemon zest Instructions: Preheat the oven to 350F. Butter two 8-inch round cake pans and line the bottom with parchment or waxed paper; set aside. For the cake, in a large bowl, stir together the cake mix and lemonade powder. Prepare the cake batter according to the package directions, using any additional ingredients called for (eggs, milk, water, oil, etc...). Stir the lemon zest into the batter. Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes or until golden and a toothpick inserted in the centers of the cakes comes out clean. Let the cakes cool in the pans for 10 minuets. Carefully turn cakes out onto a wire rack to cool completely. To make the frosting, beat together sugar and butter until fluffy. Beat in the remaining ingredients until combined. Transfer one cake to a cake stand or large platter. Using an offset spatula, spread the top of the cake 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. Slice and serve. Makes 1 (8-inch) layer cake to serve 6 to 8

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