2002 Raspberry Cream Cake

By boandozzy

One slice equals 248 calories, 2 g fat (1 g saturated fat), trace cholesterol, 371 mg sodium, 53 g carbohydrate, 1 g fiber, 4 g protein.

Diabetic Exchanges: 2 starch, 1 fruit, 1/2 fat.

Originally published as Raspberry Cream Cake in Light & Tasty February/March 2001, p44

Ingredients

• 1 package yellow cake mix (regular size)
• 1/4 teaspoon baking soda
• 1-1/3 cups water
• 4 egg whites
• 2 tablespoons unsweetened applesauce
• 1-1/3 cups cold fat-free milk
• 1 package (1 ounce) sugar-free instant vanilla pudding mix
• 3/4 teaspoon vanilla extract
• 1-1/2 cups fresh raspberries, divided
• 1/2 cup fat-free hot fudge ice cream topping
• 1 tablespoon light corn syrup

Details

Servings 14
Preparation time 20mins
Cooking time 50mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine cake mix and baking soda. Add the water, egg whites and applesauce; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Pour into two 9-in. round baking pans coated with cooking spray. Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, in a large bowl, whisk the milk, pudding mix and vanilla in a bowl for 2 minutes; let stand for 2 minutes or until soft-set.

Place one cake layer on a serving plate. Spread with pudding mixture; sprinkle with 3/4 cup raspberries. Top with remaining cake layer. Combine ice cream topping and corn syrup; beat until smooth. Spread over top of cake, letting glaze drip over sides. Arrange remaining berries on top. Yield: 14 slices.