Notes:

Recipe from Cooking Light

Cal 308,fat 7.9g (sat4.9g0, protein 3.9g, carb 56.7g, fiber .5g, chol 22mg, Fe 1.3mg,Na 269mg, Ca 29mg

Ingredients

• Cooking Spray
• 3c cake flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 2/3c granulated sugar
• 4 large egg whites
• 2c fat free buttermilk
• 1 (1oz) bottle red food coloring
• 1 tsp vanilla extract

Frosting:

• 7 oz 1/3 less fat cr cheese
• 1 tsp vanilla extract
• 2 3/4 c powdered sugar

Remaining Ingredients:

• 1/2 c seedless raspberry jam

Directions

1. preheat oven to 350oF
2. Coat 2-9in round cake pans with cooking spray and line bottoms of pans with wax paper
3. Lightly spoon 3c cake flour into dry measuring cups and level with knife. Combine flour, cocoa, and next 3 ingredients (thru salt). Set aside.
4. Beat granulated sugar and butter with mixer at med speed 4 min. Add egg whites to sugar mixture, beat at med speed 5 min or until fluffy. Combine buttermilk, food coloring and 1 tsp vanilla in a small bowl, stir well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture, mix just until moistened.
5. Pour batter into prepared cake pans. Sharply tap pans once on counter to remove air bubblesl. Bake at 350oF for 28 min or until wooden pick comes out clean. Cool in pans 10 min then remove from pans. Cool cake layers completely on wire racks.
6. To prepare frosting, combine cheese and vanilla with mixer. Add powdered sugar and beat at low speed until just blended (do not overbeat)
7. To assemble cake, place 1 cake layer on a plate. Spread with jam, top with 2nd cake. Spread frosting over top and sides. Store cake loosely covered in frig.

Notes:
Recipe from Cooking Light: Per Serving: Cal 300, Fat 8g, Choles 39mg, Ca 28mg

Ingredients

Cream Cheese Icing: 1 tbsp lt butter, chilled 1-8oz pkg creamcheese 1lb powdered sugar 1 tsp vanilla Cake: cooking spray 2c sugar 1/2c lt butter 2 large egg yolks 2c flour 1 tsp baking soda 1c low fat buttermilk 1/2c chopped pecans 1 tsp butter extract 1 tsp coconut extract 1 tsp vanilla extract 6 large egg whites (rm temp)

Directions

1. Cream cheese icing: Beat butter and creamcheese until fluffy. Gradually add other ingredients and beat at low speed until blended (do not overbeat or it will be runny). Cover and chill. 2. Preheat oven at 350oF 3. Coat bottoms of 3-9″ round cake pans with cooking spray. Dust with flour. 4. Combine sugar and butter in large bowl, beat at med speed until blended. Add egg yolks 1 at a time, beating until blended. Combine flour and baking soda, stir well. Add flour mixture to creamed mix alternately with buttermilk beginning and ending with flour. Stir in pecans and extracts. 5. Beat egg whites at high speed until forms stiff peaks, fold into batter and pour into pans. 6. Bake at 350oF for 23 min. Let cool in pan 5 min. Turn cakes onto wire rack and cool. 7. Ice cakes building layers