Lemon Rasberry-Filled Cake

INGREDIENTS

* 1 (18.25 ounce) package lemon cake mix
* 2 eggs
* 1 egg white
* 1 1/4 cups water
* 1/4 cup unsweetened applesauce
* FROSTING:
* 2 cups confectioners' sugar
* 2 tablespoons butter, softened
* 1 teaspoon vanilla extract
* 1/8 teaspoon salt
* 2 tablespoons fat-free milk
* 1/2 cup 100% raspberry spreadable fruit

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DIRECTIONS

1. 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. baking pans coated with nonstick cooking spray. Bake at 350 degrees F 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.
2. 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.

FOOTNOTES

*
This recipe was tested with Smucker's Baking Healthy. Look for it in the baking aisel of your grocery store.
*
Nutrition Facts: 1 slice equals 313 calories, 6 g fat (3 g saturated fat), 41 mg cholesterol, 334 mg sodium, 62 g carbohydrate, 1 g fiber, 3 g protein.

14-karat cake

INGREDIENTS

* 1 1/3 cups sugar
* 2 eggs
* 2 egg whites
* 1/2 cup unsweetened applesauce
* 1/3 cup canola oil
* 1 cup all-purpose flour
* 1 cup whole wheat flour
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground allspice
* 1/4 teaspoon ground cloves
* 3 cups shredded carrots
* 1/2 cup golden raisins
* 6 ounces reduced-fat cream cheese
* 1 tablespoon butter or stick margarine, softened
* 1/2 teaspoon vanilla extract
* 3 cups confectioners' sugar
* 1/4 cup chopped walnuts
* 3 tablespoons flaked coconut, toasted

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DIRECTIONS

1. In a mixing bowl, combine the first five ingredients until smooth. Combine the flours, baking soda, salt and spices; add to the egg mixture and mix well. Stir in carrots and raisins. Pour into a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
2. For frosting, in a mixing bowl, beat the cream cheese, butter and vanilla until smooth. Beat in sugar. Frost the cake. Sprinkle with walnuts and coconut. Refrigerate.

FOOTNOTE

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Nutritional Analysis: One piece equals 286 calories, 9 g fat (3 g saturated fat), 33 mg cholesterol, 304 mg sodium, 49 g carbohydrate, 2 g fiber, 4 g protein