Super Sour Cake

By Hester

Ingredients

• 1 Pkg White Cake Mix
• 1 1/4 cups Milk
• 1/3 cup Canola Oil
• 2 pkgs Strawberry Koolaid (unsweetened)
• 4 Eggs
• 1/2 cup Frozen Lemonade Concentrate (thawed)
• FROSTING
• 1 pkg Lemon-Lime (or strawberry unsweetend koolaid)
• 4 - 5 Tbsp Frozen Lemonade Concentrate (thawed)
• 3 cups Icing Sugar
• 1/4 cup Butter (or margarine)
• Sour gummie candies (if desired)

Preparation

Step 1

Heat oven to 350F. Spray bottom of 9 x 13 pan.

In large bowl, beat cake mix, milk, oil, 2 pkgs. koolaid (dry) and eggs with electric mixer on low for 30 secongs. Beat on medium 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 28 to 33 minutes or until done. Cool 15 minutes.

Pierce to of warm cake every 1/2 inch with long tined fork, wiping fork occasionally to reduce sticking. Drizzle 1/2 cup lemonade concentrate evenly over top of cake. Cool completely 1 hour to 1 1/2 hours.

In medium bowl, stir 1 pkg. koolaid (dry) into 2 tbsp. lemonade concentrate until dissolved. Beat in powdered sugar and butter on low speed. Gradually beat in enough of the remaining 2 - 3 Tbsp. lemonade concentrate, 1/2 tsp at a time, to make frosting smooth and spreadable. Spread frosting over top of cake. Cut into serving pieces. Decorate with sour candies. Store loosely covered at room termperature.