Lemonade Party Cake
When life hands you lemons, make lemonade cake! This moist lemon cake drizzled and filled with an easy lemon filling will remind you of summer anytime of year.

Makes 12 servings

1 package Betty Crocker� SuperMoist� lemon cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 can (6 ounces) frozen lemonade concentrate, thawed
3/4 cup powdered sugar
1 tub Betty Crocker� Whipped fluffy white or fluffy lemon ready-to-spread frosting
Yellow colored sugar, if desired

1. Preheat oven to 350�F; (metal or glass pan). Grease (or lightly spray with cooking spray) bottom only of 13x9x2-inch pan.

2. Beat cake mix, water, oil and eggs in large bowl on low speed 2 minutes (do not overbeat); or stir 3 minutes by hand. Pour into pan.

3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean (decrease bake time by 2 to 3 minutes if using dark or nonstick pan). Cool 15 minutes.

4. Mix lemonade concentrate and powdered sugar. Prick long-tined fork into top of warm cake every 1/2 inch, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake.

5. Cover and refrigerate about 2 hours or until chilled. Spread frosting over top of cake. Sprinkle with sugar. Cover loosely and refrigerate any remaining cake.

Source: Recipes From Friends