Raspberry Lemonade Slush

46 oz pineapple juice
12 oz lemonade concentrate
6 oz lemon juice 

3 pkg raspberry Kool-aid
4 cups sugar
2 pkg frozen raspberries

Mix all ingredients together and pour into 9”x13” pan. Freeze until slushy. Serve in cold glasses.

Raspberry Lemonade

8 – 8 oz servings

10 oz frozen, sweetened raspberries in syrup, thawed
2 cups water
1 cup sugar
4 cups ice
3-4 lemons
Scored lemon slices, fresh raspberries and fresh mint leaves (optional)

In microwave-safe bowl, combine raspberries, water and sugar. Cover and microwave on high 4 minutes or until boiling. Whisk mixture to break up raspberries.

Place ice in pitcher. Strain raspberry mixture over ice. Juice lemons to measure ¾ cup juice; add to raspberry mixture in pitcher. Add enough additional cold water to make 2 quarts; chill.

Serve lemonade over ice. Garnish with scored lemon slices, fresh raspberries and mint leaves, if desired.

Chocolate Cake with Raspberry Topping

OK, so this is the easiest most delicious cake!  Nothing from scratch, but so yummy.

My sweet husband made this for me for Mothers Day this year.

1 chocolate cake mix

1 tub chocolate frosting

milk

1 tub whipped topping

1 1/2 cups frozen raspberries

Chunk of chocolate

Bake cake as directed on box in two round pans.  My husband actually used a greased springform pan which made it WAY easier to take out and it's all in one cake.  Nothing to layer!  If you do use 2 rounds, just use the chocolate frosting in between the layers. 

I always whip my frosting with a little milk.  It makes it lighter, fluffier and easier to spread.  And it goes further.  So put the frosting in a bowl and whip with an electric mixer with a tablespoon of milk at a time until it fluffs up.  Frost just the sides of the cake.

Blend the raspberries in a blender until smooth.  Add the raspberries to the whipped topping and gently mix together.  Top cake with raspberry topping.

Grate chocolate on top of cake and serve.