Printable | Taste of Home

Lemon Raspberry-Filled Cake

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

In a large mixing bowl, combine the cake mix, eggs, egg white, water

Printed from tasteofhome.com Nov 19, 2008

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Lemon Raspberry-Filled Cake cont.

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.