BETTY CROCKER LEMONADE CAKE RECIPES

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 20 minutes.
• Meanwhile, in medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Poke cake every inch with handle of wooden spoon or tines of meat fork halfway into cake. Carefully pour strawberry gelatin evenly over top of cake. Cool completely, about 1 hour.
• Spread frosting over top of cake. Drizzle red decorating gel over frosting. Cut into 4 rows by 3 rows. Garnish each piece of cake with strawberries.

Steps:

• Preheat oven to 375°. Prepare baking sheets by lining with parchment paper or use silicone baking mats.
• In the bowl of a standing mixer, cream together the shortening, softened butter, and sugars until creamy and smooth, (do not over mix). Mix in the eggs, egg yolk, and vanilla just until combined.
• In a separate bowl, combine the flour, corn starch, soda, and salt. Mix well. Add the dry ingredients to the wet, and mix on a low setting, just until fully incorporated. Add 1 12 ounce bag of chocolate chips and mix on a low setting, just until evenly incorporated.
• Using a 1 ½ tablespoon cookie scoop, place cookie dough on prepared baking sheets, two inches apart. Bake for 10-11 minutes or until the edges are golden brown.
• Take the cookies out of the oven and allow to rest for 2 to 3 minutes, then move to a cooling rack to completely cool. **If you want to garnish the tops of the cookies with additional chocolate chips, do so immediately after taking them out of the oven.
• Allow the pans to come to room temperature before placing more cookie dough on them. **For a quicker method of cooling your pans, run them under cool water for 20 to 30 seconds, dry and continue with your baking.
• Repeat the process for the remaining cookies.
• Store in an airtight container for 4 to 5 days.