White Cake with Berries and Cream 2
Serves N/A
Directions
Preheat oven to 350°F. Spray 8-inch round cake pan with baking spray; set aside. Combine dry cake mix, water and Egg Beaters in medium bowl. Beat with electric mixer on low speed until moistened. Beat on medium speed 3 minutes. Pour into prepared pan. Bake 25 to 28 minutes, or until wooden pick inserted in center comes out clean. Cool 20 minutes. Remove from pan; cool completely on wire rack. Meanwhile, stir 2 tablespoons confectioners' sugar with berries in medium bowl; let stand at room temperature until juicy. Slice cake horizontally in half with serrated knife. Place bottom layer on serving dish cut-side up; spread with pudding. Add cake top, cut-side down. Sift remaining confectioners' sugar over top. Serve each piece of cake with berries. PAM® for Baking Spray 1 box (9 oz each) white cake mix 6 tablespoons water 1/4 cup Egg Beaters® 100% Liquid Egg Whites 3 tablespoons confectioners' sugar, divided 4 cups assorted berries 1 container (4 oz each) Swiss Miss® Refrigerated Vanilla Pudding
Ingredients
No ingredients are listed for this recipe.