Makeover Lemon Raspberry Cake 1/2 cup butter, softened 1-1/2 cups sugar 2 eggs 4 egg whites 3 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon salt 1 cup fat-free milk 1/2 cup unsweetened applesauce 1 teaspoon vanilla extract 1 teaspoon almond extract 1 jar (10 ounces) seedless raspberry spreadable fruit FROSTING: Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Makeover Lemon Raspberry Cake cont. 1/2 cup butter, softened 1/3 cup reduced-fat butter, softened 2 cups confectioners' sugar 2 tablespoons lemon juice 1-1/2 teaspoons grated lemon peel In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in egg whites just until blended. Combine the flour, baking powder and salt. Combine the milk, applesauce and extracts; add to creamed mixture alternately with dry ingredients. Coat three 9-in. round baking pans with cooking spray and dust with flour; add batter. Bake at 375° for 14-18 minutes Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

Makeover Lemon Raspberry Cake or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Split one cake in half horizontally. Place bottom layer on a serving plate; spread with a fourth of the spreadable fruit. Replace top; spread with another fourth of the spreadable fruit. Top with whole cake; spread with spreadable fruit. Split remaining cake in half horizontally; place bottom layer over fruit. Spread with remaining spreadable fruit. Top with last layer. For frosting, in a mixing bowl, beat butters until smooth. Gradually beat in the confectioners' sugar, lemon juice and peel. Frost top and sides of cake. Yield: 16 servings. Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008