To get you in the spirit, this week's recipe is Pink Lemonade Cake...fresh from my experiments in the kitchen.
Pink Lemonade Cake
1 cup (2 sticks) butter
1¾ cup granulated sugar
1 teaspoon vanilla extract
Cream until light and fluffy. Then add one at a time:
5 large eggs
Beat about one minute after each egg is added.
2 cups flour
1 teaspoon baking powder
A pinch of salt
.23 ounce package unsweetened Kool-Aid Pink Lemonade(*Reserve ½ tsp for syrup.)
5 drops soft pink food coloring
Combine until thoroughly mixed. Bake at 350° in a greased 9x13 pan for 33 minutes. Let cool for one hour.
While the cake is baking, you can mix up this syrup.
½ cup water
½ cup granulated sugar
½ teaspoon unsweetened Kool-Aid Pink Lemonade*
Cook in the microwave oven for 2 minutes, until stir is dissolved.
When the cake is fairly cool, either poke holes in the cake with a wooden skewer and slowly pour syrup over cake. Do this in 5 minute intervals so the syrup will have time to be absorbed. Or, you can just inject the syrup with an injector, plunging it into the cake and lifting it up as you push the plunger.
Allow cake to fully cool.
Then ice with the following frosting.
4 cups confectiones’ sugar
¼ cup (4 tablespoons) butter
Beat butter and sugar. Add coloring and slowly add cream until frosting is desired consistency.
¼ cup or more of cream
One drop soft pink food coloring