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Home Use Old Bread With Bread

Light Raspberry Cream Cake Recipe

Ingredients

How to make it

  • In a bowl combine cake mix and baking soda.
  • Add water, fat replacement, and egg whites;
  • beat on low speed for two minutes
  • Pour into two 9-in. round baking pans, with non-stick spray (Line pans with waxed paper for easy removal)
  • Bake - 350* for 28-32 minutes (or toothpick test)
  • Cool 10 minutes and remove from pan to rack to cool.
  • ________________________
  • For filling: whisk milk, pudding mix and vanilla in a bowl for 2 minutes or until thickened
  • 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 a glaze consistency;
  • spread overtop of cake,
  • letting glaze drip over sides.
  • Arrange remaining berries on top.
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  • Alterations:
  • You can make this with a regular cake mix and regular instant pudding mix if you aren't concerned with the "light" factor.
  • This tastes delicious with fresh strawberries, too.

Reviews & Comments 2

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    " It was excellent "
    kidaria ate it and said...
    I like this recipe. Instead of pudding I used lowfat yogurt!
    Was this review helpful? Yes Flag
    " It was excellent "
    bluewaterandsand ate it and said...
    Mmmmmmm, sounds heavenly!
    Was this review helpful? Yes Flag

The Cook

dynie Marietta, OH

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