FROSTED BLACKBERRY CAKE

Frosted Blackberry Cake image

Ann Kelly of Gallatin, Tennessee takes advantage of boxed mixes to bake this moist berry-flavored cake. "My husband and I started watching our fat and sugar intake, so I made several changes to the original recipe to come up with this lighter version," she says. "It's best prepared the day before serving, and it freezes well, too."

Provided by Taste of Home

Time 50m

Yield 20 servings.

Number Of Ingredients 12

Ingredients

1 package yellow cake mix (regular size)
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 package (.3 ounce) sugar-free raspberry gelatin
2 eggs
1/3 cup egg substitute
1 jar (10 ounces) seedless blackberry spreadable fruit
1/2 cup unsweetened applesauce
1/4 cup canola oil
ICING:
1/4 cup butter, softened
3 cups confectioners' sugar
3 tablespoons fat-free milk

Steps:

In a large bowl, combine the cake mix, pudding mix and gelatin. In a small bowl, beat the eggs, egg substitute, spreadable fruit, applesauce and oil. Stir into dry ingredients just until moistened. , Pour into a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, combine icing ingredients until smooth. Spread over cooled cake.

Nutrition Facts : Calories 272 calories, Fat 8g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 270mg sodium, Carbohydrate 48g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.