Chocolate Rasberry Cake with Cream-Cheese Icing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
The Cake:One 13.7 oz box No Pudge Fudge Brownie mix 2/3 Cup Brown Cow Vanilla Yogurt, (non-fat)Cream Cheese Icing:1/4 cup Powdered Sugar, un-sifted 3 tbsp Sour Cream, reduced fat, (Light)2 oz Philadelphia Cream Cheese (=4 Tbs)1/8th tsp Vanilla Essence, Fresh Raspberries, 2 cups (for decoration)
Get your 8x8 or 10x10 non-stick baking pan and spray with Pam or equivalent. Then (Secret step) cover bottom with parchment paper that is cut just to the size of the bottom of the pan.
Follow the instructions on the box for making No Pudge Brownies.
Meanwhile mix together (until smooth) all the ingredients for the icing. Set in the refrigerator to get a little more spreadable. (it is probably a little too loose once everything is whipped together).
When cake is baked allow to cool the turn out onto a cake dish and allow to finish cooling completely.
Spread evenly the icing to cover the top of the cake.
Place all the raspberries on top of the icing until top is covered with raspberries.
Number of Servings: 12
Recipe submitted by SparkPeople user PETES-MK-OVER.
Follow the instructions on the box for making No Pudge Brownies.
Meanwhile mix together (until smooth) all the ingredients for the icing. Set in the refrigerator to get a little more spreadable. (it is probably a little too loose once everything is whipped together).
When cake is baked allow to cool the turn out onto a cake dish and allow to finish cooling completely.
Spread evenly the icing to cover the top of the cake.
Place all the raspberries on top of the icing until top is covered with raspberries.
Number of Servings: 12
Recipe submitted by SparkPeople user PETES-MK-OVER.
Nutritional Info Amount Per Serving
- Calories: 149.7
- Total Fat: 1.8 g
- Cholesterol: 6.5 mg
- Sodium: 16.6 mg
- Total Carbs: 2.7 g
- Dietary Fiber: 0.0 g
- Protein: 0.4 g
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