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Lemon Raspberry-Filled Cake
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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 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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |