Ingredients
-
-
1 1/4
-
1 1/4
-
1
-
1/4
-
1/4
-
1/4
-
1/2
-
3
-
1/4
-
1
-
1/2
-
2
-
1/4
-
2
Directions
Raspberry and Cream Cheese Cake,From BHG. I replaced some of the sugar with Splenda. This was supposed to make 10 servings, but a 9 inch round pan is only 4-6 servings in our dessert loving house!,From BHG. I replaced some of the sugar with Splenda. This was supposed to make 10 servings, but a 9 inch round pan is only 4-6 servings in our dessert loving house!
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Steps
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1
Done
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Lightly Coat a 9x1-1/2-Inch Round Baking Pan With Cooking Spray; Set Aside. |
|
2
Done
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in a Medium Bowl Stir Together the Flour, Baking Powder, Lemon Peel, and Baking Soda, Set Aside. |
|
3
Done
|
in a Medium Mixing Bowl Beat the 1/4 Cup Granulated Sugar and 1/2 Cup Splenda and Butter With an Electric Mixer on Medium to High Speed Until Combined. |
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4
Done
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Add the 1/4 Cup Egg Whites and the Vanilla. Beat on Low to Medium Speed For 1 Minute. Alternately Add the Flour Mixture and Buttermilk to the Egg Mixture, Beating Just Until Combined After Each Addition. Pour Into Prepared Pan. |
|
5
Done
|
in a Small Mixing Bowl Beat the Cream Cheese and the 1/4 Cup Splenda on Medium to High Speed Until Combined. Add the 2 Tablespoons Egg Product. Beat Until Combined. Arrange the 1 Cup Raspberries Over the Batter in the Pan. Pour the Cream Cheese Mixture Over All. |
|
6
Done
|
Bake in a 375 Degree F Oven For 30 to 35 Minutes or Until a Wooden Toothpick Inserted Near Center Comes Out Clean. Cool Slightly on Wire Rack. Serve Warm. If Desired, Top With Additional Fruit. Sprinkle With Powdered Sugar. |
