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Berry Cream Cake
Serves 24
Yield: 1 13x18 half-sheet pan
The Cake (you're on your own) or made from:
1 pkg yellow cake mix
1 1/2 c water
1 Tbsp all-purpose flour
2 Tbsp cooking oil
3 eggs
cooking spray & flour
Toppings (recipe below)
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 Photo© by Sharon Anne
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Tight-Wad Tips
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Preheat oven to 350° F. Combine ingredients, 30 seconds on low speed; 4 minutes on med-speed. Pour into a sprayed, parchment lined (13x18) half-sheet pan; bake 30-35 minutes. (Or 9x13 pan, 30-35 minutes or in 2 round 9" pans, 25-30 minutes) Cool before spreading topping.
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Toppings:
2 (8 oz) pkg Neufchatel cream cheese
2 c powdered sugar (or Whey Low® Powder)
1 (12 oz) tub Cool Whip Lite®
4 c STRAWBERRY JAM (made with Whey Low® Type D)
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Combine cheese with sugar; fold in Cool Whip. Spread over cooled cake. Spread thawed jam over cream layer. Garnish with sliced strawberries (sliced with an egg slicer).
Per Serving (with granulated table and powdered sugar): 303 Calories; 10g Fat (31.0% calories from fat); 4g Protein; 49g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 242mg Sodium.
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