Lemon Raspberry-Filled Cake
Light & Tasty
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This attractive layer cake tastes as good as it looks. It's special enough for company...but you'll have to convince your guests it's light! Heidi Scott of Appleton, Wisconsin submitted the delectable dessert.
SERVINGS: 12
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 20 min. + cooling
Ingredients:
- 1 package (18-1/4 ounces) lemon cake mix
- 2 eggs
- 1 egg white
- 1-1/4 cups water
- 1/4 cup unsweetened applesauce
- FROSTING:
- 2 cups confectioners' sugar
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 to 3 tablespoons fat-free milk
- 1/2 cup 100% raspberry spreadable fruit
Directions:
In a large mixing bowl, combine the cake mix, eggs, egg white, water 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 20-30 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks for 10 minutes; remove from pans to cool.
In a mixing bowl, beat first five frosting ingredients until smooth. Place a cake layer on a serving plate. Spread with spreadable fruit. Top with second layer; frost top of cake. Yield: 12 servings.