Lemon Raspberry-Filled Cake

Name: Lemon Raspberry-Filled Cake
Ingredients: 1 package lemon cake mix (regular size); 2 large eggs; 1 large egg white; 1-1/4 cups water; 1/4 cup unsweetened applesauce; 2 cups confectioners' sugar; 2 tablespoons butter, softened; 1 teaspoon vanilla extract; 1/8 teaspoon salt; 2 to 3 tablespoons fat-free milk; 1/2 cup 100% raspberry spreadable fruit

11 ingredients

4 steps

Ingredients

1 package lemon cake mix (regular size)
2 large eggs
1 large egg white
1-1/4 cups water
1/4 cup unsweetened applesauce
2 cups confectioners' sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
2 to 3 tablespoons fat-free milk
1/2 cup 100% raspberry spreadable fruit

Directions

1

In a large bowl, combine the cake mix, eggs, egg white, water and applesauce; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two 9-in. round baking pans coated with cooking spray.
2

Bake at 350° for 20-30 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks for 10 minutes; remove from pans to cool.
3

For frosting, in a large bowl, beat first four frosting ingredients until smooth. Beat in enough milk to achieve desired consistency.
4

Place one cake layer on a serving plate. Spread with spreadable fruit. Top with second layer; frost top of cake.