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Lemon Raspberry-Filled Cake

Lemon Raspberry-Filled Cake
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.
12 ServingsPrep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 1 package lemon cake mix (regular size)
  • 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 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.
  • For frosting, in a large bowl, beat first four frosting ingredients
  • until smooth. Beat in enough milk to achieve desired consistency.
  • Place one cake layer on a serving plate. Spread with spreadable
© Taste of Home 2013

2 of 2

Lemon Raspberry-Filled Cake (continued)

Directions (continued)

  • fruit. Top with second layer; frost top of cake. Yield: 12 servings.
Nutrition Facts: 1 slice equals 313 calories, 6 g fat (3 g saturated fat), 41 mg cholesterol, 334 mg sodium, 62 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013