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RASPBERRY CREAM CAKE

Source of Recipe

Light & Tasty Magazine

RASPBERRY CREAM CAKE

Exchanges
WW Points
Serves: 14

1 pkg. (18-1/4 oz.) reduced-fat yellow cake mix
1/4 tsp. baking powder
1-1/3 c. water
2 T. baking fat replacement (Smucker’s Baking Healthy)
4 egg whites
1-1/3 c. cold skim milk
1 pkg. (1 oz.) sugar-free instant vanilla pudding mix
3/4 tsp. vanilla extract
1-1/2 c. unsweetened raspberries, ‘divided’
1/2 c. fat-free hot fudge ice cream topping
1 T. light corn syrup

In a mixing bowl, combine cake mix and baking powder. Add the next 3 ingredients; beat on low speed for 2 minutes. Pour into two 9-in. round baking pans coated with nonstick cooking spray.

Bake at 350-F for 28-32 minutes or until a toothpick inserted neat the center comes out clean. Cool 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 and sprinkle with 3/4 c. 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 raspberries on top.

One slice equals: 248 calories…2 gm fat (1 gm saturated)…trace cholesterol…371 mg sodium…53 gm carbohydrate…1 gm fiber…4 gm protein ++++ Exchanges: 2 starch…1 fruit…1/2 fat ++++ WWP: 5