Wendy's Raspberry Supreme Sugar Free Cake with Protein Enhanced Sugar Free Frosting
- Number of Servings: 10
Ingredients
For Cake: 1 box of Pillsbury Moist Supreme Sugar Free Yellow Cake Mix6 oz frozen unsweetened raspberries, thawed but not drained1 pkg of sugar free raspberry gelatin3 egg whites1 whole egg1/2 c unsweetened applesauce1/2 c hot water For Frosting:1 pkg of Pillsbury Creamy Supreme Sugar Free Vanilla Frosting4 oz of Neufchatel cream cheese1 scoop of Muscletech Phase 8 Vanilla Protein Powder6 oz frozen unsweetened raspberries, thawed but not drained
In a large bowl, combine cake mix, galatin, egg, egg whites, applesauce and water. Beat on low setting for 30 seconds. Then, 2 minutes at high. Stir in raspberries and pour batter into greased 13x9 pan.
Bake in preheated 350 degree oven for 35-40 minutes.
In meantime, blend cream cheese, frosting and raspberries until smooth and then set in fridge until cake is baked and thoroughly cooled.
When cake is baked, set pan on wire rack to completely cool. Then, frost cake and eat!
Serving Size: 10
Number of Servings: 10
Recipe submitted by SparkPeople user HELENAWF.
Bake in preheated 350 degree oven for 35-40 minutes.
In meantime, blend cream cheese, frosting and raspberries until smooth and then set in fridge until cake is baked and thoroughly cooled.
When cake is baked, set pan on wire rack to completely cool. Then, frost cake and eat!
Serving Size: 10
Number of Servings: 10
Recipe submitted by SparkPeople user HELENAWF.
Nutritional Info Amount Per Serving
- Calories: 359.9
- Total Fat: 15.5 g
- Cholesterol: 27.1 mg
- Sodium: 525.0 mg
- Total Carbs: 66.0 g
- Dietary Fiber: 7.7 g
- Protein: 8.0 g
Member Reviews