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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:
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

Printed from tasteofhome.com Jul 24, 2008

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Makeover Lemon Raspberry Cake cont.

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 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.