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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |