Cherry Limeade Cake

Cherry Limeade Cake






1 white cake mix
1/2 cup veg. oil
1-1/4 cups water
3 large eggs
1 envelope of lemon-lime Kool-Aid powder

Syrup:
1 (12 oz.) can frozen limeade concentrate - thawed
1 (3 oz.) box lime jello

Frosting:
1 cup cold milk
1 (3 oz.) box cherry jello
1 (3 oz.) box vanilla instant pudding mix
1/2 tsp. cherry extract
1 (8 oz.) container Cool Whip


Combine cake mix with oil, water, eggs and dry Kool Aid powder. Mix on low for 30 seconds, then medium for 2 minutes. Pour batter into a greased and floured 9 x 13 pan and bake at 325 degrees for 30-35 minutes.

In medium saucepan, heat limeade concentrate and add lime jello. Stir until dissolved.

Using chopsticks or wooden skewers, poke a lot of holes all over the still warm cake. Slowly pour the limeade-jello syrup over the cake allowing the cake to absorb the liquid. Cover and chill 2 to 3 hours until cake is cold.

For frosting, combine milk, pudding mix, cherry jello and cherry extract. Beat with electric mixer until smooth and gelatin is mostly dissolved. Fold in Cool Whip and frost cake.
jackie austin