Chocolate Rasberry Cake w/icing
- Number of Servings: 16
Ingredients
Cake:1 Box Chocolate Cake Mix1 cup Egg Beaters1 cup water4 tsp. Raspberry ExtractIcing:1 (1.4 ounce) package sugar-free white chocolate instant pudding mix1 1/2 cup 2% milk8 oz. pkg. fat free cream cheese8 oz container lite frozen whipped topping, thawed4 tsp. raspberry extract1 cup fresh or frozen raspberries for garnishing
Cake:
Combine ingredients for cake in a large bowl. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)
Icing:
In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened.
In a large bowl, beat cream cheese until smooth. Add pudding and raspberry extract and mix well. Finally, fold in whipped topping.
Garnish with Raspberries
Number of Servings: 16
Recipe submitted by SparkPeople user STARR12961.
Combine ingredients for cake in a large bowl. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)
Icing:
In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened.
In a large bowl, beat cream cheese until smooth. Add pudding and raspberry extract and mix well. Finally, fold in whipped topping.
Garnish with Raspberries
Number of Servings: 16
Recipe submitted by SparkPeople user STARR12961.
Nutritional Info Amount Per Serving
- Calories: 178.1
- Total Fat: 3.6 g
- Cholesterol: 4.5 mg
- Sodium: 360.7 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 1.1 g
- Protein: 4.4 g
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