Thursday, May 1, 2014

Strawberry Lemonade Cake

Easter weekend was filled with a large base Easter egg hunt, dyeing Easter eggs, a trip to see my Grandma and cousins, and another road trip to my parent's house for a big Easter dinner. Amidst all of the activities I found time to throw together an easy dessert recipe that is the perfect combination of sweet and sour!!! Actually my nine year old daughter helped me prepare the cake and frosting. 
Truthfully any type of cake mix would work for this dessert……but what really makes this cake is the delicious fluffy tart frosting!!! The ingredients of the frosting require this dessert to be stored in the refrigerator. That actually makes this cake extra special because the cool lemonade zing pairs beautifully with the sweet marshmallow cream and strawberry flavor. 

Strawberry Lemonade Cake

1 box Strawberry Cake mix (plus oil, water & eggs as directed on the box)
1 (8 oz.) package cream cheese, softened
1 packet (0.23 oz.) of Kool-Aid Lemonade
1 container Jet Puffed Marshmallow Creme
8 oz. container of Cool Whip

Prepare cake according to directions on the box and bake in 2 (9-inch) greased round cake pans. Turn baked cakes over on cake racks and allow to cool completely.  In a large bowl, beat cream cheese, 1/2 packet lemonade mix and marshmallow cream until smooth. Add in more lemonade mix to taste; add entire packet if you like it more tart. Then mix in Cool Whip until completely smooth.   Place one cake on serving stand; spread a layer of frosting on top. Place second cake on top of first cake and use the remainder of frosting to cover entire cake (top and sides). Refrigerate until ready to eat. 

If you wanted to add more pizazz to this cake, then simply add some sliced strawberries to the top.  Also, if you choose, you can leave the lemonade packet out and enjoy the cream cheese marshmallow frosting on its own. Words can't describe how yummy the creamy fluffy frosting tastes. It is the perfect treat for the upcoming warmer months of summer.  

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