Lemonade Cake with berry filling

OK, so I'm extra proud of this little gem because I participated in its creation... PLUS, its one of those recipes that looks super fancy, but totally isn't, but tastes like it is... tricky, huh?

Try it out, tell me what you think...

Lemonade Cake with berry filling

1 box white cake mix
1/2 c. water
1/2 c. frozen lemonade concentrate, thawed
3 eggs
1/3 c. oil (optional? see details below)
berries - fresh, frozen, raspberry, mixed berry, whatever.
1 can vanilla frosting

1. Preheat oven to 350. Combine cake mix, water, lemonade concentrate eggs and oil until there is an even consistency, then beat with a hand mixer for 2 minutes. Here's where I messed up.... I think I forgot to put in the oil. I mean, I pulled it out of the cupboard, then I put it back in the cupboard, but somewhere in the middle, I had some sort of new-mom moment and didn't even put it in. I noticed that the batter was thicker than it should be... but I couldn't think why,  so I ignored it and moved on. Turns out, the cake part was a tad on the dry side, but overall, the final result was kind of cool. So yeah, oil is now "optional."

2. Pour the mixture evenly into two 9 in round pans, sprayed with non-stick cooking spray. Bake at 350 for 29 - 33 minutes. Remove from oven and allow to cool. Turn out onto wire racks to facilitate the process.

3. Frost the top of the first cake with about 1/3 - 1/2 of the frosting. Top the second one with a thin layer of frosting. Cover the first one with berries. I had a frozen mixed berry medley in my freezer, so that's what I used once they had spent 30 seconds thawing in the microwave. Turn the second cake over so that the two frosting sides are sandwiching the berries. Use the remaining frosting on what is now the top surface of the cake. Voila.

It is lemony berry goodness and it will make you happy.