Light Raspberry Cream Cake |
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Prep Time: 0 Minutes Cook Time: 32 Minutes |
Ready In: 32 Minutes Servings: 14 |
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This refreshing cake is a beautiful but light dessert that looks elegant on any table. Ingredients:
1 pkg. (18-1/4 oz.) reduced-fat yellow cake mix |
1/4 teaspoon baking soda |
1-1/3 cups water |
2 tablespoons baking fat replacement (smucker's baking healthy) |
4 egg whites |
1-1/3 cups cold fat-free milk |
1 pkg (1 oz.) sugar-free instant vanilla pudding mix |
3/4 teaspoon vanilla extract |
1-1/2 cups unsweetened raspberries, divided |
1/2 cup fat-free hot fudge ice cream topping |
1 tablespoon light corn syrup |
Directions:
1. In a bowl combine cake mix and baking soda.
2. Add water, fat replacement, and egg whites;
3. beat on low speed for two minutes
4. Pour into two 9-in. round baking pans, with non-stick spray (Line pans with waxed paper for easy removal)
5. Bake - 350* for 28-32 minutes (or toothpick test)
6. Cool 10 minutes and remove from pan to rack to cool.
7. ________________________
8. For filling: whisk milk, pudding mix and vanilla in a bowl for 2 minutes or until thickened
9. Let stand for 5 minutes.
10. Place one cake layer on a serving plate.
11. Spread with pudding mixture; sprinkle with 3/4 cup raspberries.
12. Top with second cake layer.
13. Combine ice cream topping and corn syrup to a glaze consistency;
14. spread overtop of cake,
15. letting glaze drip over sides.
16. Arrange remaining berries on top.
17. Alterations:
18. You can make this with a regular cake mix and regular instant pudding mix if you aren't concerned with the light factor.
19. This tastes delicious with fresh strawberries, too.
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