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1 pkg. yellow cake mix
3 egg whites
1/2 c. Sunsweet Lighter Bake
2 (3.4 oz.) pkg. vanilla instant pudding mix (note: I found this
to be too much)
1 1/2 c. skim milk
1 1/2 c. nonfat sour cream
2 Tbsp. raspberry liqueur (optional)
9 Tbsp. seedless raspberry jam or preserves
3/4 c. fat-free hot fudge ice cream topping
fresh mint and raspberries (for garnish)

Preheat oven to 350 degrees and coat two 9-inch pans with cooking
spray; flour and set aside.

In bowl, beat cake mix, 1 cup water, egg whites and Lighter
Bake on low speed until moistened. Beat on medium 2 minutes. Pour
into pans. Bake 20 to 25 minutes or until done. Cool 10 minutes
and remove from pans and cool completely.

Combine pudding mix and milk. Whisk until smooth. Stir in
sour cream. With serrated knife halve each cake layer. Place one
layer on serving dish and brush 3 teaspoons liqueur evenly over
surface. Spread 3 tablespoons of raspberry jam on top. Top with
pudding. Repeat layers 2 more times.

Combine fudge topping and 1 tablespoon water in glass cup and
microwave for 30 seconds or until warm. Stir until smooth. Spread
over top of cake allowing some to drip down sides. Chill 1 hours
before serving. Makes 16 servings.

Has 270 calories, 4 g protein, 2 g fat, 1 mg chol., 59 g
carbs, 450 mg sodium, 1 g fiber.

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