Pink Lemonade Layer Cake - cooking recipe

Ingredients

18 1/4 ounces white cake mix
3 tablespoons pink lemonade, drink powder (or more)
3 eggs
1/3 cup vegetable oil
1 cup water
1 teaspoon finely grated lemon zest
Frosting
1 lb confectioners' sugar
1/2 cup unsalted butter, softened
3 tablespoons frozen pink lemonade concentrate (or more)
1 teaspoon vanilla
1 teaspoon finely grated lemon zest

Preparation

Preheat oven to 350. Butter two 8 inch round cake pans and line the bottoms with parchment paper or waxed paper and set aside.
For the cake, in a large bowl, stir together the package directions, using the eggs and oil and water. Stir in the zest . Pour the batter evenly into the prepared pans. Bake for 30 minutes or until golden and toothpick inserted in the centers of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes. Carefully turn cakes out onto a wire rack to cool completely.
For the frosting, beat together the confectioners sugar and butter until fluffy. Beat in the remaining frosting ingredients until combined. I added a few drops of pink food coloring.
Transfer one cake to a cake stand or large plate. Using an offset spatula, spread the top of the cake mix with a layer of frosting. Place the second cake on top of the first. Spread the remaining frosting over the top and sides of both layers.
I put mine in the refrigerator to stay chilled.