Happy May friends, I can't wait to share with you some of my favorite May treats, and this is one of them!
There is nothing more exciting than the first day of May, 90 degree weather and a great reason to make a cake! And when you find out you're having a SKINNY cake, it instantly tastes better! Growing up, one of the best parts about a birthday was what kind of cake you would have, of course, that was before I began counting how many grams of fat was in that amazing frosting and how to count calories!
This session in particular was the most fun yet, my beautiful Momma, Lynita Elkin, (and fabulous baker), showed up to help me bake a cake for my sisters birthday, the one I spoke of a few Tuesday's ago, and to spend some quality time with her favorite, me! The cake was pretty simple to whip up, and was a huge hit! Nothing better than a light and fluffy cake to celebrate a party full of family, margaritas and marbled balloons!
Raspberry Lemonade Cake
Yield: 32 Cupcakes / 2 - 9" Cake Pans
Ingredients
- 2 boxes of angel food cake mix
- 6 tsp Raspberry Lemonade Flavored Crystal Light® Drink Mix
- 2 - 6 oz containers of light raspberry lemonade flavored yogurt
- 6 egg whites
- 2 cup water
- 16 oz container Cool Whip® Free
- fresh raspberries
Instructions
- Preheat oven to 350 degrees.
- In a medium size bowl or stand up mixer, mix cake mixes, egg whites, Crystal Light® mix, yogurt, and water until well mixed and lump free.
- Pour mixture into two 9" inch round pans.
- Bake in the oven for 25-30 minutes until cake has cooked through. Let cake cool and top cake with Cool Whip® Free topping.
- For optional toppings, use fresh raspberries.
What are your thoughts on this skinny cake, would you make it?
Sincerely, Shelbi
Happy May friends, I can't wait to share with you some of my favorite May treats, and this is one of them!
There is nothing more exciting than the first day of May, 90 degree weather and a great reason to make a cake! And when you find out you're having a SKINNY cake, it instantly tastes better! Growing up, one of the best parts about a birthday was what kind of cake you would have, of course, that was before I began counting how many grams of fat was in that amazing frosting and how to count calories!
This session in particular was the most fun yet, my beautiful Momma, Lynita Elkin, (and fabulous baker), showed up to help me bake a cake for my sisters birthday, the one I spoke of a few Tuesday's ago, and to spend some quality time with her favorite, me! The cake was pretty simple to whip up, and was a huge hit! Nothing better than a light and fluffy cake to celebrate a party full of family, margaritas and marbled balloons!
Raspberry Lemonade Cake
Yield: 32 Cupcakes / 2 - 9" Cake Pans
Ingredients
- 2 boxes of angel food cake mix
- 6 tsp Raspberry Lemonade Flavored Crystal Light® Drink Mix
- 2 - 6 oz containers of light raspberry lemonade flavored yogurt
- 6 egg whites
- 2 cup water
- 16 oz container Cool Whip® Free
- fresh raspberries
Instructions
- Preheat oven to 350 degrees.
- In a medium size bowl or stand up mixer, mix cake mixes, egg whites, Crystal Light® mix, yogurt, and water until well mixed and lump free.
- Pour mixture into two 9" inch round pans.
- Bake in the oven for 25-30 minutes until cake has cooked through. Let cake cool and top cake with Cool Whip® Free topping.
- For optional toppings, use fresh raspberries.
What are your thoughts on this skinny cake, would you make it?
Sincerely, Shelbi
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