White Cake with Berries & Bavarian Cream
Light and delicious white cake filled with Bavarian cream and topped with fresh mixed berries -- what could be better for dessert?
- Baking spray
- 1 (9-ounce) package white cake mix, 1-layer size
- 6 tablespoons water
- 1/4 cup Egg Beaters 100% Liquid Egg Whites
- 3 tablespoons confectioners' sugar, divided
- 4 cups assorted fresh berries
- 1 (4-ounce) container Swiss Miss Creamy Vanilla Pudding
Preparation time 10mins
Cooking time 170mins
Adapted from eggbeaters.com
Preheat oven to 350°F. Spray 8-inch round cake pan with baking spray; set aside.
Combine dry cake mix, water and Egg Beaters in medium bowl. Beat with electric mixer on low speed until moistened. Beat on medium speed 3 minutes. Pour into prepared pan.
Bake 25 to 28 minutes, or until wooden pick inserted in center comes out clean. Cool 20 minutes. Remove from pan; cool completely on wire rack. Meanwhile, stir 2 tablespoons confectioners' sugar with berries in medium bowl; let stand at room temperature until juicy.
Slice cake horizontally in half with serrated knife. Place bottom layer on serving dish cut-side up; spread with pudding. Add cake top, cut-side down. Sift remaining confectioners' sugar over top.
Serve each piece of cake with berries.