Raspberry Cream Cake

Photo by Aubrey F.

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

14

servings

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

14

servings

Ingredients

  • Ingredients

  • 1 package (18-1/4 ounces) yellow cake mix

  • 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

Directions

Directions 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.

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