Ingredients:

Cake:

1 box white cake mix
1 package (4-serving size) fat-free instant white chocolate pudding
1 1/4 C water
1/2 C nonfat sour cream

Filling:

1 package (10 ounces) frozen sweetened raspberries, thawed
1 1/2 teaspoons cornstarch
2 Tablespoons raspberry or amaretto liqueur

Topping:

2 1/4 Cups nonfat whipped topping
3/4 Cup raspberry or vanilla nonfat yogurt

Directions:

1. Place the cake mix and pudding mix in a large bowl, and stir to mix well. Add the water, sour cream, and egg whites, and beat with an electric mix for 2 minutes, or until well mixed.

2. Coat three 9-inch pans round cake pans with non-stick cooking spray, and divide the batter among the pans, spreading evenly. Bake at 325 for about 25 minutes, or just until the tops spring back when lightly touched. Allow the cakes to cool to room temperature in the pans. Be careful not to overbake.

3.To make the filling, transfer 1 tablespoon of the juice from the raspberries to a small bowl. Stir in the cornstarch, and set aside.

4. Place the berries and the remaining juice in a 1-quart pot, and cook over medium heat. Cook, stirring frequently, until the mixture comes to a boil and the berries begin to break down. Stir in the cornstarch mixture, and cook for another minute or two, or until thick and bubbly. Stir in the liqueur, remove from heat, and allow to cool to room temperature.

5. In a bowl, combine the nonfat whipped topping and yogurt, set aside.

6. To assemble the cake, place one layer, with the top side down, on a serving plate. Spread half of the raspberry filling over the cake layer. Place a second layer over the first, top side down, and spread with the remaining raspberry filling. Place the third layer, top side up.

7. Spread the yogurt frosting over the top and sides of the cake, swirling the frosting with a knife. Cover and refrigerate for at least 2 hours before serving.

Yield: 16 servings
215 calories per serving
3 grams fat
2.3 grams protein
289 mg sodium