Lemon Raspberry-Filled Cake Recipe

Lemon Raspberry-Filled Cake Recipe

  • 1 (18.25 ounce) package lemon cake mix
  • 2 eggs
  • 1 egg white
  • 1 1/4 cups water
  • 1/4 cup unsweetened applesauce
  • FROSTING:
  • 2 cups confectioners' sugar
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 tablespoons fat-free milk
  • 1/2 cup 100% raspberry spreadable fruit
  1. In a large mixing 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. baking pans coated with nonstick cooking spray. Bake at 350 degrees F for 20-30 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks for 10 minutes; remove from pans to cool.
  2. In a mixing bowl, beat first five frosting ingredients until smooth. Place a cake layer on a serving plate. Spread with spreadable fruit. Top with second layer; frost top of cake.
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