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Pink N Pretty Cake Recipe
|Sugar free white cake mix||8 Ounce|
|Unsweetened raspberry drink mix||1 1⁄4 Ounce (1 Envelope)|
|Water||2 Cup (32 tbs)|
|Aspartame sweetener||1⁄2 Teaspoon (4 Envelopes)|
Serving size: Complete recipe
Calories 822 Calories from Fat 72
% Daily Value*
Total Fat 8 g12.2%
Saturated Fat 0 g0%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1597.6 mg66.6%
Total Carbohydrates 6 g1.9%
Dietary Fiber 0.04 g0.18%
Sugars 1.1 g
Protein 176 g351.6%
Vitamin A Vitamin C 15.6%
Calcium 638.9% Iron 0.13%
*Based on a 2000 Calorie diet
Combine drink mix, water, and cornstarch in a small saucepan.
Stir to mix.
Cook over medium heat until thickened.
Cool slightly; then stir in sweetener.
Allow to set to jelly stage.
Cut cake into three thin layers.
Using half of the raspberry mixture, spread evenly over two of the layers.
Chill remaining raspberry mixture.
When completely set, stack together the two raspberry-covered layers; then set the third layer on top, and frost top of cake with remaining raspberry mixture.
Store in refrigerator.