>Recipes
Raspberry Swirl Cake
Makes 14 servings
Time to Prepare: 0:30
Time to Cook: 0:45
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Ingredients
2 cup Raspberries, raw 18 1/2 oz Cake, yellow, dry mix 1 cup Water 2 tbls Orange juice, frozen concentrate, unsweetened, undiluted 3 large Egg, white, raw, fresh 1/2 tsp Orange extract 2 tsp Orange peel, raw 2 cup Sugars, powdered 1/2 tsp Orange extract 3 tbls Milk, nonfat, fluid, with added nonfat milk solids and vitamin A (fat free or skim)
Directions
1. Process raspberries in food processor or blender until smooth; strain and discard seeds.
2. Combine cake mix, water, orange juice, egg whites, and 1/2 teaspoon orange extract in mixer bowl. Beat on medium-high speed until smooth, about 2 minutes; stir in orange rind.
3. Pour half the batter into greased and floured 12 -cup fluted cake pan; spoon on raspberry puree and top with remaining batter. With a knife, cut through batter a few times to marbleize.
4. Bake cake at 350º 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 20 minutes; remove from pan. Cool completely on wire rack.
5. Combine powdered sugar and 1/2 teaspoon orange extract in small bowl; stir in enough milk to make glaze consistency. Spoon over cake.
2. Combine cake mix, water, orange juice, egg whites, and 1/2 teaspoon orange extract in mixer bowl. Beat on medium-high speed until smooth, about 2 minutes; stir in orange rind.
3. Pour half the batter into greased and floured 12 -cup fluted cake pan; spoon on raspberry puree and top with remaining batter. With a knife, cut through batter a few times to marbleize.
4. Bake cake at 350º 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 20 minutes; remove from pan. Cool completely on wire rack.
5. Combine powdered sugar and 1/2 teaspoon orange extract in small bowl; stir in enough milk to make glaze consistency. Spoon over cake.
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