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Pink N Pretty Cake

Diabetic.Foodie's picture
  Sugar free white cake mix 8 Ounce
  Unsweetened raspberry drink mix 1 1⁄4 Ounce (1 Envelope)
  Water 2 Cup (32 tbs)
  Cornstarch 1 Teaspoon
  Aspartame sweetener 1⁄2 Teaspoon (4 Envelopes)

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.

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Nutrition Rank

Nutrition Facts

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

Pink N Pretty Cake Recipe