LOW-FAT LEMON RASPBERRY CAKE
My grandma came up with this refreshing treat perfect for warm summer days. The best part is that it is low-fat!
Provided by tahoegirl
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 2h50m
Yield 16
Number Of Ingredients 10
Steps:
- 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 onto the plate.
- Place one cake layer onto 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.
Nutrition Facts : Calories 223.5 calories, Carbohydrate 39.9 g, Cholesterol 9.8 mg, Fat 5.5 g, Fiber 0.8 g, Protein 4.2 g, SaturatedFat 2.9 g, Sodium 348.3 mg, Sugar 19.9 g
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