Shelly's Recipe

LEMON RASPBERRY-FILLED CAKE

Category: Cakes

1 pkg lemon cake mix
2 eggs
1 egg white
1 1/4 cups water
1/4 cup unsweetened applesauce

Frosting
2 cups confectioners' sugar
2 tbsp butter, softened
1 tsp vanilla extract
1/8 tsp salt
2 to 3 tbsp milk
1/2 cup 100% raspberry spreadable fruit

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. round baking pans coated with cooking spray. Bake at 350° 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.

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.