me neither but i will be watching this one to see if this would work ......................
Haven't done a cake, but I have used it in icing. 
I have also used jello in a strawberry cake, but never Kool-aid, sounds interesting, let us know if it's any good!
OK....I'll forge new territory. I want to make a "mimosa" cake. Orange cake frosted with champagne flavored icing. I wanted the cake more "orangey" than orange juice would make it. My grocer was out of orange extract yesterday and I wasn't in the mood to drive somewhere else, so I grabbed a package of orange Kool Aid. I will probably just try a teaspoon or so...certainly not the whole package. I'll let you know Saturday afternoon how it goes.
Koolaid has a Rasberry that is clear and I have added that to a buttercream frosting when I wanted the taste with no color. Taste is okay. Good not Great.
Hint: a pinch goes a long way. Add a tiny amount and add more as you need it. Koolaid is very strong.
Reporting back in. The Kool Aid was a success! I made a mimosa cake. - an orange cake frosted with champagne buttercream. I grated the rind of a large orange into my mixing bowl. Then, I squeezed the juice of the orange into a measuring cup and added enough water to reach the prescribed amount for the recipe. The batter was not nearly "orangey" enough for this situation. So, I added a quarter teaspoon of orange Kool Aid. Better. Added another quarter teaspoon. Very good! It worked WITH the natural flavors from the orange, and tasted very, very good. It colored the batter a little, but not much. I might be tempted to put another quarter teaspoon in next time and maybe a tiny bit of orange coloring. Anyway...it worked very well and the taste is superb. This is the best-tasting cake I've made since I got back into the hobby.
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