Raspberry Lemonade Cake Name: Jennifer Miller Base: Fort Bragg Recipe: Ingredients 1 (18 ounce) packages white cake mix 5 (1/3 ounce) packets Crystal Light raspberry lemonade mix (individual serving packets) or 3 teaspoons Crystal Light raspberry lemonade mix 6 ounces lemon low fat yogurt 2 large egg whites 1/2 cup water 8 ounces Cool Whip Free 6 ounces fresh raspberries, for garnish (optional) 1 lemon, for garnish (optional) Directions 1. Grease and flour bottom only of a 9" x 13" pan. 2. Preheat oven to 350 degrees. 3. In in the bowl of a stand mixer, mix cake mix, egg whites, Crystal Light mix, yogurt and water until well blended and lump free. 4. Pour batter into the prepared pan. 5. Bake for 25-30 minutes, until toothpick tests clean. 6. Let cake cool thoroughly on wire rack. 7. Top with whipped topping and garnish as desired with fresh raspberries, lemon slices/rind curls.