Recipe

Light Raspberry Cream Cake Recipe


Light Raspberry Cream Cake Recipe Dynie / All my dishes
1 year, 6 months ago
This refreshing cake is a beautiful but light dessert that looks elegant on any table.
Prep:50m Cook:32m Servings:14

Dynie

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Ingredients
  • 1 pkg. (18-1/4 oz.) reduced-fat yellow cake mix
  • 1/4 teaspoon baking soda
  • 1-1/3 cups water
  • 2 tablespoons baking fat replacement (Smucker's Baking Healthy)
  • 4 egg whites
  • 1-1/3 cups cold fat-free milk
  • 1 pkg (1 oz.) 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

Directions
  1. In a bowl combine cake mix and baking soda.
  2. Add water, fat replacement, and egg whites;
  3. beat on low speed for two minutes
  4. Pour into two 9-in. round baking pans, with non-stick spray (Line pans with waxed paper for easy removal)
  5. Bake - 350* for 28-32 minutes (or toothpick test)
  6. Cool 10 minutes and remove from pan to rack to cool.
  7. ________________________
  8. For filling: whisk milk, pudding mix and vanilla in a bowl for 2 minutes or until thickened
  9. Let stand for 5 minutes.
  10. Place one cake layer on a serving plate.
  11. Spread with pudding mixture; sprinkle with 3/4 cup raspberries.
  12. Top with second cake layer.
  13. Combine ice cream topping and corn syrup to a glaze consistency;
  14. spread overtop of cake,
  15. letting glaze drip over sides.
  16. Arrange remaining berries on top.
  17. *
  18. *
  19. *
  20. Alterations:
  21. You can make this with a regular cake mix and regular instant pudding mix if you aren't concerned with the "light" factor.
  22. This tastes delicious with fresh strawberries, too.

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Comments

bluewaterandsand 1 year, 5 months ago said:
Mmmmmmm, sounds heavenly!

kidaria 10 months, 3 weeks ago said:
I like this recipe. Instead of pudding I used lowfat yogurt!


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