Ingredients
1
box Betty Crocker™ Super Moist™ yellow cake mix
3/4
cup sour cream
1/2
cup butter, melted
1/4
cup lemon juice
2
eggs
2
tablespoons finely grated lemon peel
2
cups fresh raspberries
1/4
cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, beat cake mix, sour cream, melted butter, lemon juice, eggs and lemon peel with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan. Sprinkle raspberries on top.
Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes.
In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Drizzle over top of cake. Let stand about 1 1/2 hours or until set. Cut into 4 rows by 3 rows. Store in airtight container at room temperature.
