Rating: 5 stars
12 Ratings
  • 5 star values: 12
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

My grandma came up with this refreshing treat perfect for warm summer days. The best part is that it is low-fat!

Recipe Summary

prep:
10 mins
cook:
40 mins
additional:
2 hrs
total:
2 hrs 50 mins
Servings:
16
Yield:
1 layer cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Cake batter:
Filling:
Frosting:

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Coat two 9-inch round cake pans with non-stick cooking spray and dust with flour

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  • Mix cake mix and pudding mix in a large bowl. Add water, sour cream, and egg whites; beat on medium speed with electric mixer for 2 minutes. Pour about half the batter into each of the prepared cake pans.

  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes; set aside to cook to room temperature.

  • Mix 1 tablespoon reserved juice from raspberries and cornstarch in a small bowl; set aside.

  • Bring the berries to a simmer in a saucepan over medium heat; cook and stir until the berries break down, about 10 minutes. Stir the cornstarch mixture into the berries; continue cooking until thickened, about 2 minutes more. Remove saucepan from heat and cool berry mixture to room temperature.

  • When the cakes are completely cool, run a paring knife between cake and pan edges. Hold a cake pan on its side and gently tap the sides of the pan against the counter to loosen cake layer. Cover the cake pan with a plate and invert it to tip the cake out of the pan and onto the plate.

  • Place one cake layer onto a serving plate. Spread raspberry filling over the top of the layer. Top with remaining cake.

  • Prepare frosting by gently folding yogurt into the whipped topping in a large bowl; spread over top and sides of cake.

  • Cool cake in refrigerator for 2 hours before serving.

Nutrition Facts

224 calories; protein 4.2g; carbohydrates 39.9g; fat 5.5g; cholesterol 9.8mg; sodium 348.3mg. Full Nutrition
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