All American Celebration Cake
Becca and Leah

1 package of Angel Food Cake Mix (16 oz.)
1 lemon
½ cup powdered sugar
3 cups strawberries, sliced
½ pint fresh blueberries (about 1 cup)
½ pint fresh raspberries (about one cup)
1 container cool whip (8 oz.)
Fresh Mint (optional)

Preheat oven to 425 degrees. Prepare cake mix according to package directions. Pour batter into ungreased 9 x 13 inch pan, spreading evenly. Bake on center rack in oven 35 – 40 minutes or until to[ is golden brown and the cracks feel dry not sticky. Carefully turn pan upside down onto a cooling rack; cool completely (do not remove cake from pan). Zest whole lemon then juice lemon to measure 2 tbsp juice. Whisk lemon juice, zest and powdered sugar in a mixing bowl until smooth. Add strawberries, blueberries, and raspberries to sugar mixture; mix gently to coat fruit. Using a large fork, poke holes in cake about 1 ½ inches deep and ½ inch apart. Spoon fruit mixture over cake to within ½ inch of edges. Refrigerate cake for at least 2 hours to allow juices to soak into cake. Just before serving pipe whipped topping evenly around edges. To serve, cut into squares. Garnish each serving with additional whipped topping and mint leaves, if desired.