Raspberry Cream Cake

Modified from Light and Tasty

1 package (18 1/4 oz) yellow cake mix (reduced fat if you want to make it light)

1/4 tsp baking soda

1 1/3 cups water

2 tbsp baking fat replacement (or if you don't have a clue what this is like me, use applesauce, which is what baking fat replacement really is according to some internet site. Or prune puree...anyway, the magazine said you can find Smucker's Baking Healthy in the grocery store, but I sure couldn't in Grand Forks....or maybe I just didn't look to hard)

4 egg whites

1 1/3 cups cold (fat free) milk

1 package (1 oz) (sugar free) instant vanilla pudding mix

3/4 tsp vanilla extract

1 1/2 cups unsweetened raspberries, divided (Nicole told me that a way to avoid the mess of frozen, which was my only choice in Grand Forks in January was to use raspberry jam...I think I'll try it next time if I don't have fresh)

1/2 cup (fat free) hot fudge ice cream topping

1 tbsp light corn syrup

In a mixing bowl, combing cake mix and baking soda. Add water, fat replacement (applesauce) and egg whites; beat on low speed for about 2 minutes (or until it looks like a cream). Pour into two 9 inch round baking pans coated with nonstick cooking spray. Bake at 350 degrees for 28-32 minutes or until a toothpick comes out cream. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, whisk milk, pudding mix and vanilla in a bowl for 2 minutes or until thickened. Let stand for 5 minutes. Place one cake layer on serving plat, spread with vanilla pudding mixture; sprinkle 3/4 cup raspberries. Top with second cake layer. Combine hot fudge and corn syrup to achieve a glaze consistency; spread over top of cake, letting glaze drip over sides. Arrange remaining berries on top.

Makes about 14 slices.