I like chocolate. I mean, I’m more of a salty person than a sweet person. But if you’re making me choose a sweet thing (why? Why would you do that?), I’m going to pick chocolate every time.
I am aware, however, that not everyone feels this way. Especially in the summer. Apparently, some people like their summertime sweets to be fruity.
That’s fruity, if you ask me. But to each her own.
Anyway, since I know other people like fruity desserts – and I like to feed other people – I couldn’t resist giving this pretty pink recipe from It’s My Life a try.
(And, as a bonus, a certain three-year-old in my house loves everything pink, so I knew this would be a homerun for her, despite its lack of chocolate.)
We had friends over for dinner this weekend. Mark grilled hamburgers and hot dogs, and we added in corn on the cob and cantaloupe. And I knew it would be the perfect time to try out a pink lemonade cake.
I was right, but – as so often happens – things did not exactly go as planned. First of all, I started working on cleaning up the house and cooking dinner way too late. And simultaneously. [I am brilliant.] So when it came time to make the frosting, I was already cutting it close.
Not too close, though (I thought). The butter was softened and everything but the kitchen was presentable. Not sparkling clean, of course, but let’s be real. I don’t do sparkling often. I got out my mixer and then opened the pantry to grab the powdered sugar.
And realized I didn’t have any.
So, after tossing the corn in some boiling water and reapplying my deodorant (but not looking in the mirror, unfortunately), I hopped in the car to run to the grocery store. Five minutes before our friends were scheduled to arrive.
Of course, that means when I got home, our friends were there. I was sweaty, frazzled and frizzy. And I splashed too much milk into the frosting bowl. This was the result of my sloppy frosting efforts:
Thankfully, my friend was not frazzled (or frizzy, if you’re wondering) and she offered to give the frosting a try. She made it look much prettier. AND she found room in my fridge for it.
The final result was a pretty pink cake that was sweet and tart and – despite its lack of chocolate – perfect for a summer barbecue.
Pink Lemonade Cake
1 white cake mix
1 ¼ cup water
2/3 cup vegetable oil
2 tbsp pink lemonade mix
A few drops red food coloring
1 lb. powdered sugar
½ cup (1 stick) butter
3 tbsp pink lemonade mix
Mix the cake ingredients as directed on the box, then add lemonade mix and food coloring to desired color. (My mix called for egg whites only, but I didn’t mess with that. And the cake was neither the wrong color nor the wrong consistency.) Pour batter into two greased round pans. Bake for 30 minutes on 350 degrees (or until a toothpick inserted into the middle comes out clean).
While the cakes cool (if you’re not also frantically picking toys off the floor and brushing cat hair off your couch), mix sugar, butter and mix together for frosting. I found that to be too stiff, so I added a few splashes of milk. Be careful with that. Don’t be like me. (And if you add too much milk, making the frosting runny, just add in more sugar.)
Place one cake on plate and frost the top. Add the second cake and frost the whole thing. Shake on a few sprinkles if you’d like. (And believe me, if you happen to have a small girl in your house, you’d like.) Keep covered in fridge and serve chilled.
It would probably look pretty to garnish with slices of lemon and/or strawberries. Which is why I bought a lemon and new carton of strawberries. Since my last-minute rush didn’t allow for such fanciness, though, I’m only guessing here.
Do you like fruity desserts? What’s your favorite sweet to eat during the summertime?
This post will be linked to Mouthwatering Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, 33 Shades of Green, Sweet Tooth Friday, Foodie Friday, Friday Firsts and Food on Fridays. It will also be linked to Ingredient Spotlight at Eat at Home Cooks.