looking for lemonade cake recipe that was on GMA 5/16

I have tried goodmorning America's web site where it was supposed to be but couldn't find it. Paula Deen's boys presented it Friday morning, but I couldn't find on thier web sites either.

Thanks for any help you can give me. 

 It looks to me like they post later in the day....

ViolaB 

there are a few in the Taste of Home site...

 I don't have that exact recipe but this one is quite good:

Lemonade Cake

This sweet and easy cake has great lemon flavor from lemonade and lemon Jell-O.

It's there now!  And it's here, too.  Lorraine

Pink Lemonade Layer Cake

Cake:

Butter for coating pan

1 18.25-ounce white cake mix

3 tablespoons pink lemonade drink powder

3 eggs

1/3 cup vegetable oil

1 teaspoon finely grated lemon zest

Frosting:

1 pound confectioners' (powder) sugar

½ cup (1 stick) unsalted butter, softened

3 tablespoons frozen pink lemonades concentrate

1 teaspoon vanilla

1 teaspoon finely grated lemon zest

1. Preheat the oven to 350F. Butter two 8-inch round cake pans and line the bottom with parchment or waxed paper; set aside.

2. For the cake, in a large bowl, stir together the cake mix and lemonade powder. Prepare the cake batter according to the package directions, using the eggs and the oil. Stir the lemon zest into the batter. Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes or until golden and a toothpick inserted in the centers of the cakes comes out clean. Let the cakes cool in the pans for 10 minuets. Carefully turn cakes out onto a wire rack to cool completely.

3. For the frosting, beat together the confectioners' sugar and butter until fluffy. Beat in the remaining ingredients until combined.

4. Transfer one cake to a cake stand or large platter. Using an offset spatula spread the top of the cake 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.

Makes 10 - 12 servings.

Thanks this sounds good for summer.... bdett

Here's the recipe; I've just mixed it for a picnic tomorrow but there's no water called for.  Batter is very thick.  Don'l know if they forgot to add water as an ingredient.

Pink Lemonade Layer Cake

Cake:

Butter for coating pan

1 18.25-ounce white cake mix

3 tablespoons pink lemonade drink powder

3 eggs

1/3 cup vegetable oil

1 teaspoon finely grated lemon zest

Frosting:

1 pound confectioners' (powder) sugar

½ cup (1 stick) unsalted butter, softened

3 tablespoons frozen pink lemonades concentrate

1 teaspoon vanilla

1 teaspoon finely grated lemon zest

1. Preheat the oven to 350F. Butter two 8-inch round cake pans and line the bottom with parchment or waxed paper; set aside.

2. For the cake, in a large bowl, stir together the cake mix and lemonade powder. Prepare the cake batter according to the package directions, using the eggs and the oil. Stir the lemon zest into the batter. Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes or until golden and a toothpick inserted in the centers of the cakes comes out clean. Let the cakes cool in the pans for 10 minuets. Carefully turn cakes out onto a wire rack to cool completely.

3. For the frosting, beat together the confectioners' sugar and butter until fluffy. Beat in the remaining ingredients until combined.

4. Transfer one cake to a cake stand or large platter. Using an offset spatula spread the top of the cake 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.

Makes 10 - 12 servings.

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My wife made this cake a few days ago and it didn't turn out good. The cake was dense and heavy. It had too strong of a lemon flavor, and there was something that caused it to have an unpleasent taste. She reviewed what she did with the recipe and couldn't find an error.  We wondered if we could have gotten an old cake mix? I couldn't check the date because the box was in the garbage which they had picked up that morning.  Anyone else tried this yet?