Instructions

1. Pink Lemonade Cake:
2. Preheat the oven to 350°F and grease 3- 9-inch cake pans lined with parchment.
3. In an electric mixer with a paddle attachment, combine the flour, pudding mix, sugar, baking powder, and salt. With the mixer on low speed add the softened butter a few Tablespoons at a time until the butter is fully incorporated, and the mixture resembles coarse meal.
4. In a separate medium bowl whisk together the eggs, pink lemonade, milk, lemon extract and vanilla extract.
5. With the mixer still on low speed, add the egg mixture, mix for 1 minute. Scrape the sides and bottom of the bowl with a rubber spatula to ensure the mixture is fully incorporating. Mix 2 minutes more. If desired, stir in a few drops of pink or red food coloring to create a light pink color.
6. Divide the batter evenly between the pans. Spread the batter evenly into the prepared pans.
7. Bake 30-35 minutes until a toothpick inserted into the cake comes out clean. Wash and sanitize all work surfaced and do not eat raw batter. After the cake is out of the oven, cool in the pan on a wire rack. Cake must be cooled completely before frosting.
8. For the frosting:
9. In a mixer with the paddle attachment, combine the butter, powdered sugar, pink lemonade concentrate, and vanilla extract.
10. Start on low speed for 30 seconds then increase to high speed whipping until fluffy. Add food coloring if desired.
11. Once the cake is fully cooled, ice with the frosting and decorate with lemon slices, if desired.

• Course : Dessert
• Recipe Type : Cakes & CupcakesValentines