Gluten-Free Vegan Raspberry Lemonade Cake

I was asked by a co-worker to make a cake for his wife's birthday and the following recipe is my "test" version. I have to be honest (as you're about to read), I didn't make it from scratch due to a time crunch but it still turned out pretty well. Please note that if you plan to make this, it is a slightly heavier cake.

Lemon Cake

What You Need:

2 boxes of Cherrybrook Kitchen gluten-free yellow cake mix http://www.cherrybrookkitchen.com/products/gf_yellowcake.php

2 boxes of Jello sugar free, fat free lemon pudding (only use one box for a lighter cake)

Pure lemon extract or lemon juice for additional flavor (your preference) 

What You Do:

Preheat oven to 350 degrees

Mix cake mix according to directions on box, adding lemon pudding and lemon extract/juice until desired flavor is reached.

Raspberry Frosting

What You Need:

Confectioners (powdered) sugar

Butter-flavor Crisco vegetable shortening

Fresh Raspberries

Soy milk

Raspberry Extract for additional flavoring (optional)

What You Do:

There are no specific measurements. I just start with a little bit of each ingredient and mix until I reach my desired texture and flavor (you want the frosting to be a little stiff).