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White Chocolate Raspberry Cake

Source of Recipe


Elaine Magee (The Recipe Doctor) www.recipedoctor.com



List of Ingredients



• 1 package (18.25 ounces) white cake mix
  
• 1 cup fat-free half-and-half or lowfat milk
  
• ½ cup lowfat vanilla yogurt (or fat-free sour cream)
  
• 2 large eggs
  
• 2 egg whites
  
• 2 tsp vanilla extract
  
• 1/4 to 1/3 cup less-sugar raspberry jam
  
• White Chocolate Frosting (recipe follows)
  
• 1 cup fresh raspberries, rinsed and drained well on paper towels
  






Instructions



1. Preheat oven to 350° F. Coat two 9-inch round cake pans with canola cooking spray and dust lightly with a tablespoon of flour in each pan. Set aside.
   
   
2. Add cake mix, fat-free half-and-half, vanilla yogurt, eggs, egg whites, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Scrape down sides of the bowl with rubber spatula and beat on medium speed for 2 minutes more. Divide batter between the two prepared cake pans and place both pans in the center of the oven. Bake until they are light brown and spring back when center is lightly pressed with your fingers, about 28 minutes. Place pans on wire rack to cool for 10 minutes. Loosen cake from sides of pan with a dinner knife. Carefully turn out cake layers onto a cooling rack and let each cake cool for 30 minutes more.
   
   
3. Prepare the white chocolate frosting if you haven't already. To assemble the cake, place one cake layer on the serving plate. (Place the rounded side up, or level with a large serrated knife.) Spread the layer with a little less than half of the white chocolate frosting. Then spread the raspberry jam on top of the frosting. Place the second cake layer, flat side down, on top of the cake. Garnish the top of the cake with the fresh raspberries. Refrigerate until ready to serve.
   
   Makes 16 servings.
   
   
   WHITE CHOCOLATE FROSTING
   
   • 2/3 cup white chocolate chips (or 4 ounces white chocolate bars, coarsely chopped)
   • 1/3 cup light cream cheese
   • 2 Tbsp whipped butter (or less-fat margarine)
   • ½ tsp vanilla extract
   • 1¼ cups powdered sugar (add a Tbsp or 2 more as needed)
   
   Add white chocolate chips to a small, nonstick saucepan and melt over low heat, stirring constantly (about 3 minutes). Remove from heat and let chocolate cool slighlty. Add the light cream cheese and whipped butter to a mixing bowl and beat on low for about 30 seconds. Add vanilla and powdered sugar and beat on low speed for about 30 seconds more. Scrape down sides of bowl and beat on medium speed for a minute more (frosting will be nice and fluffy).
   
   Per Serving:
   260 calories; 7.5 g fat (3.4 g sat); 5 g protein; 44 g carb; 33 mg cholesterol; 1.6 g dietary fiber; 277 mg sodium.
   WEIGHT WATCHERS POINTS = 5