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Frosted Blackberry Cake

 Frosted Blackberry Cake
Ann Kelly of Gallatin, Tennessee takes advantage of boxed mixes to bake this moist berry-flavored cake. "My husband and I started watching our fat and sugar intake, so I made several changes to the original recipe to come up with this lighter version," she says. "It's best prepared the day before serving, and it freezes well, too."
20 ServingsPrep: 15 min. Bake: 35 min. + cooling


  • 1 package yellow cake mix (regular size)
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1 package (.3 ounce) sugar-free raspberry gelatin
  • 2 eggs
  • 1/3 cup egg substitute
  • 1 jar (10 ounces) seedless blackberry spreadable fruit
  • 1/2 cup unsweetened applesauce
  • 1/4 cup canola oil
  • ICING:
  • 1/4 cup butter, softened
  • 3 cups confectioners' sugar
  • 3 tablespoons fat-free milk


  • In a large bowl, combine the cake mix, pudding mix and gelatin. In a
  • small bowl, beat the eggs, egg substitute, spreadable fruit,
  • applesauce and oil. Stir into dry ingredients just until moistened.
  • Pour into a 15-in. x 10-in. x 1-in. baking pan coated with cooking
  • spray. Bake at 350° for 30-40 minutes or until a toothpick
  • inserted near the center comes out clean. Cool on a wire rack.
  • In a small bowl, combine icing ingredients until smooth. Spread over
  • cooled cake. Yield: 20 servings.

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Frosted Blackberry Cake (continued)

Nutritional Facts: 1 serving (1 piece) equals 272 calories, 8 g fat (3 g saturated fat), 27 mg cholesterol, 270 mg sodium, 48 g carbohydrate, 1 g fiber, 3 g protein.