low-fat lemon raspberry cake

Ingredients

• Servings: 1
• cooking spray
• cake batter:
• 1 (18.25 ounce) package lemon cake mix
• 1 (3 ounce) package sugar-free lemon pudding mix
• 1 1/4 cups water
• 1/2 cup fat-free sour cream
• 1/2 cup egg whites
• filling:
• 1 (12 ounce) package frozen raspberries, thawed and drained (reserve drained liquid)
• 1 1/2 teaspoons cornstarch
• frosting:
• 1 (8 ounce) container fat-free lemon yogurt
• 1 (8 ounce) container reduced-fat frozen whipped topping, thawed

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 2 hrs 50 mins


• preheat oven to 325 degrees f (165 degrees c). coat two 9-inch round cake pans with non-stick cooking spray and dust with flour
• mix cake mix and pudding mix in a large bowl. add water, sour cream, and egg whites; beat on medium speed with electric mixer for 2 minutes. pour about half the batter into each of the prepared cake pans.
• bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes; set aside to cook to room temperature.
• mix 1 tablespoon reserved juice from raspberries and cornstarch in a small bowl; set aside.
• bring the berries to a simmer in a saucepan over medium heat; cook and stir until the berries break down, about 10 minutes. stir the cornstarch mixture into the berries; continue cooking until thickened, about 2 minutes more. remove saucepan from heat and cool berry mixture to room temperature.
• when the cakes are completely cool, run a paring knife between cake and pan edges. hold a cake pan on its side and gently tap the sides of the pan against the counter to loosen cake layer. cover the cake pan with a plate and invert it to tip the cake out of the pan and the plate.
• place one cake layer a serving plate. spread raspberry filling over the top of the layer. top with remaining cake.
• prepare frosting by gently folding yogurt into the whipped topping in a large bowl; spread over top and sides of cake.
• cool cake in refrigerator for 2 hours before serving.