Raspberry Lemonade Cake

I made this for Easter and it was a hit. This recipe is from Betty Crocker, though I made a couple of changes.

1 c. very hot water
1 box (4 serving size) raspberry flavored gelatin
1 box white cake mix
1/2 c. frozen (thawed) lemonade concentrate
1/4 c. water
1/3 c. vegetable oil
4 egg whites
1 container whipped vanilla frosting
1 c. frozen whiped topping (thawed)
1 1/2 c. fresh raspberries, if desired
lemon peel strips, if desired

**substitute 1/3 c. unsweetened applesauce for the vegetable oil to reduce fat**

Heat oven to 350 and spray bottom of 9x13 pan with baking spray with flour. In small bowl, mix hot water and gelatin until completely dissolved; cool slightly.
In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil (applesauce), and egg whites with mixer on low speed for 30 seconds and on medium speed for 2 minutes. Pour into pan and reserve remaining gelatin mixture and lemonade concentrate.
Bake 30 to 35 minutes or until toothpick comes out clean. Poke warm cake every inch with a form. Remove 1 tablespoon of reserved gelatin mixture to a microwavable container. Mix remaining gelatin mixture and 1/4 cup lemonade concentrate and pour slowly over the cake. Cool completely about 1 hour or overnight.
In medium bowl, mix frosting and whipped topping. Frost cake. Microwave the reserved gelatin for 10 seconds to liquify. Using a small spoon, place small drops of the gelatin mixture over frosting. With a spoon or toothpick, swirl gelatin into frosting.
Garnish with raspberries and lemon peels if desired.

**I added about 1 tsp. of lemon extract and some of the lemonade concentrate to the frosting/whipped topping mixture which added great flavor**

This could also be made with other combinations of gelatin like lime or strawberry.