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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 20 |
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Ann Kelly of Gallatin, Tennessee takes advantage of boxed mixes to bake this moist berry-flavored cake. My husband and I started watching our fat and sugar intake, so I made several changes to the original recipe to come up with this lighter version, she says. It's best prepared the day before serving, and it freezes well, too. Ingredients:
1 package yellow cake mix (regular size) |
1 package (1 ounce) sugar-free instant vanilla pudding mix |
1 package (.3 ounce) sugar-free raspberry gelatin |
2 eggs |
1/3 cup egg substitute |
1 jar (10 ounces) seedless blackberry spreadable fruit |
1/2 cup unsweetened applesauce |
1/4 cup canola oil |
icing: |
1/4 cup butter, softened |
3 cups confectioners' sugar |
3 tablespoons fat-free milk |
Directions:
1. In a large bowl, combine the cake mix, pudding mix and gelatin. In a small bowl, beat the eggs, egg substitute, spreadable fruit, applesauce and oil. Stir into dry ingredients just until moistened.
2. Pour into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 30-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. In a small bowl, combine icing ingredients until smooth. Spread over cooled cake. Yield: 20 servings.
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