Pink N Pretty Cake Recipe
Ingredients
| 8 oz. sugar-free white cake mix | ||
| 1 env. unsweetened raspberry drink mix | ||
| Water | 2 Cup (16 tbs) | |
| Cornstarch | 1 Teaspoon | |
| 4 env. aspartame sweetener | ||
Directions
Make cake as directed on package in an 8 in. (20 cm) round cake pan.
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 thoroughly.
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.
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 thoroughly.
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.
Chef
