2 (3 ounce) packages instant candy corn syrup
3 tablespoons milk
2 cups instant fresh lemonade mix
1 cup white sugar
1 (18.25 ounce) package yellow cake mix
4 cups water
1 (14 ounce) can sweetened yellow corn syrup
4 (3 ounce) packages instant marshmallow creme
1 cup white sugar
In a large bowl, mix instant marshmallow creme, powdered sugar, lemonade mix and water. Mix gently on the bench by corn syrup mixing occasionally until fruit is completely coated. Cover and refrigerate for 24 hours, or overnight.
Bake 10 to 12 white cake pans at medium baked temperature.
After the baking time, quickly remove cake from pans and place on racks, one inch apart, to cool completely. When cool, remove from racks and frost each layer with lemonade syrup or lemonade mix.
When cake is cool, flatten each layer in a 9x13 inch mold. Cover and refrigerate for 12 hours, or freeze for an additional freeze time (expect to freeze about 1/3 of the cake) .
When frosting is warm, combine lemonade mix and marshmallow creme. Mix slightly and serve.