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    Cake: 5 pt. Raspberry Cream Cake


    Source of Recipe


    crazyiees20001Ê

    List of Ingredients




    1 package (18-1/4 ounces) reduced-fat yellow cake mix
    1/4 teaspoon baking soda
    1-1/3 cups water
    2 tablespoons baking fat replacement*
    4 egg whites
    1-1/3 cups cold fat-free milk
    1 package (1 ounce) sugar-free instant vanilla pudding mix
    3/4 teaspoon vanilla extract
    1-1/2 cups unsweetened raspberries, divided
    1/2 cup fat-free hot fudge ice cream topping
    1 tablespoon light corn syrup

    Recipe



    In a mixing bowl, combine cake mix and baking soda. Add water, fat replacement and egg whites; beat on low speed for 2 minutes. Pour into two 9-in. round baking pans coated with nonstick cooking spray. Bake at 350¡ for 28-32 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

    For filling, beat milk, pudding mix and vanilla in a mixing bowl on low speed for 2 minutes. Let stand for 5 minutes. Place one cake layer on a serving plate. Spread with pudding mixture; sprinkle with 3/4 cup raspberries. Top with second cake layer. Combine ice cream topping and corn syrup to achieve a glaze consistency; spread over top of cake, letting glaze drip over sides. Arrange remaining berries on top.

    Yield: 14 slices.

    Nutritional Analysis: One slice equals 248 calories, 2 g fat (1 g saturated fat), trace cholesterol, 371 mg sodium, 53 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1/2 fat.

 

 

 

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