[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]LEMONADE PARTY CAKE[/title][fusion_text]Week of June 9th-13th 2014
1 package white cake mix (water, oil & eggs as called for on box mix)
1 can frozen lemonade concentrate thawed (DO NOT ADD TO CAKE MIX YET)
1 C powdered sugar
1 tub Cool Whip type whipped topping
Heat oven to 350* Make and bake cake AS DIRECTED on the package for 9″x13″ pan. Cool. Stir together the lemonade concentrate and powdered sugar. Poke top of cake every 1/2″ with round handle of wooden spoon or similar utensil. Drizzle lemonade mixture evenly over cake. Cover and refrigerate about 2 hours or until chilled. Top with whipped topping just before serving.
[/fusion_text][/fullwidth]