1-1/4 cups water
1/3 cup vegetable oil
3 eggs
1 can (6 oz.) frozen lemonade concentrate, thawed
3/4 cup powdered sugar
1 tub Betty Crocker Whipped fluffy white or fluffy lemon ready-to-spread frosting
Yellow colored sugar, if desired
2. Make cake mix as directed on pkg., using water, oil and eggs. Pour into pan.
3. Bake 33-38 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
4. Mix lemnade concentrate and powdered sugar. Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run knife around side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
5. Spread frosting over top of cake. Sprinkle with sugar. Store covered in refrigerator.