RASPBERRY-LEMONADE CAKE

Really it's all about the icing! Start by baking two recipes of your favorite two layer white or yellow cake. Bake & freeze the cake. (2 boxed cakes are okay if you don't have a cake recipe you like.)

Icing- Divided- This is for a 4 layer cake.

10 cups (or more) of confectioners sugar

1- 8oz. pkg of cream cheese, softened

1 pint of heavy cream (you will not use all of it)

1 tsp of vanilla flavoring

1 small jar of seedless raspberry jelly

1 small packet of unsweetened koolaide-lemonade

1 lemon- grated & juiced

Almond slivers (optional)

Mix together confectioners sugar and cream cheese until blended. Add heavy cream in small amounts to make a stiff, creamy frosting. Then divide by 1/3 to 2/3's.

To the first 1/3 add the vanilla flavoring and the raspberry jelly. Mix well. Use this to fill between each layer.

To the remaining 2/3's add the lemonade, lemon juice and grated peel. If the icing becomes too thin, add more confectioners sugar to stiffen. Use this to frost the outside of the cake. Top with almond slivers if using. After frosting- freeze again. (Wait until the frosting is frozen then wrap in plastic and keep frozen until ready to serve.) Defrost for at least 4 hours before serving. Make sure to unwrap as soon as it's removed from the freezer.

Note: Plan this cake at least 3 days ahead. Cook one day & freeze. Frost the next day, then freeze. Serve after that.

Also, to help stabilize the 4 layers of cake, place long wooded skewers into the layers as soon as you have finished frosting between layers.

Well, there you have it!

Simple, time consuming, but simple. Enjoy!!