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Lemon Raspberry-Filled Cake

This attractive layer cake tastes as good as it looks. It's special enough for company, but you'll have to convince your guests it's light! —Heidi Scott, Appleton, Wisconsin
  • Total Time
    Prep: 15 min. Bake: 20 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1 package lemon cake mix (regular size)
  • 2 large eggs
  • 1 large 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

Directions

  • In a large 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 in the center comes out clean. Cool on wire racks for 10 minutes; remove from pans to cool.
  • For frosting, in a large bowl, beat first four frosting ingredients until smooth. Beat in enough milk to achieve desired consistency.
  • Place one cake layer on a serving plate. Spread with spreadable fruit. Top with second layer; frost top of cake.
Nutrition Facts
1 slice: 313 calories, 6g fat (3g saturated fat), 41mg cholesterol, 334mg sodium, 62g carbohydrate (44g sugars, 1g fiber), 3g protein.

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