Makes: 20 servings
Butter or oil, for cake pans
2 boxes white cake mix
6 large egg whites
2 cups Sandra Lee Cocktail TimeTM Key Lime Margarita, divided
1 tablespoon lemon juice
1/2 cup vegetable oil
1 container (16 ounces) frozen whipped topping, thawed
2 cups raspberries
Preheat oven to 350°F. Grease three 8-inch round cake pans.
In a large bowl, with an electric mixer, beat together cake mix, egg whites, lime margarita, lemon juice, and oil until smooth. Divide among prepared pans and bake for 25 to 30 minutes, or until a cake tester inserted in the center comes out clean. Cool cakes in pans and unmold.
Set one cake layer on a serving platter. Spread one-third of topping on top and sprinkle one-third of raspberries over it. Repeat with remaining layers.