Preheat oven 350. Coat 3 - eight inch pans with cooking spray. On medium low beat cake mix, 2 cups water, egg whites and oil til blended. On medium - high til smooth. Spread 2-1/2 cups into 1 cake pan. Transfer 2 1/2 mix into bowl and add lemonade mix and 1/4 + 1/8 teaspoon red red coloring. Spread into another pan. Stir in blueberry raspberry into remaining batter. Bake shit and red layer 30 minutes. Bake blue 35-40 minutes. Cool completely.
Frosting. Beat butter and cream cheese till fluffy 2 minutes. Gradually add sugar, vanilla and 3 Tblsp water until blended. Reserve 3/4 cup frosting in covered container.
For template cut a 4-1/2 inch wide round piece of cardboard. Horizontally cut the red and white cakes in half making 4 cakes. Place white cake layer on serving dish and frost with 1/2 cup frosting. Top with one red layer and frost with 1/2 cup frosting. Place template on blue cake and cut center out. Place remaining white and red layers on top of each other do not frost, using template cut circle
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|Serving Size: 1 Serving (119g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 244 (48%)|
|Amt Per Serving||% DV|
|Total Fat 27.1g||36 %|
|Saturated Fat 16.5g||82 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 138.6mg||43 %|
|Sodium 210mg||7 %|
|Potassium 41.2mg||1 %|
|Total Carbohydrate 66.8g||20 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 66.8g|
|Protein 2.7g||4 %|
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Calories per serving: 512
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