Frosted Blackberry Cake

• 1 package yellow cake mix (regular size)
• 1 package (1 ounce) sugar-free instant vanilla pudding mix
• 1 package (.3 ounce) sugar-free raspberry gelatin
• 2 eggs
• 1/3 cup egg substitute
• 1 jar (10 ounces) seedless blackberry spreadable fruit
• 1/2 cup unsweetened applesauce
• 1/4 cup canola oil
• 1/4 cup butter, softened
• 3 cups confectioners' sugar
• 3 tablespoons fat-free milk

1. In a large bowl, combine the cake mix, pudding mix and gelatin. In a small bowl, beat the eggs, egg substitute, spreadable fruit, applesauce and oil. Stir into dry ingredients just until moistened.
2. Pour into a 15x10x1-in. baking pan coated with cooking spray. Bake at 350u0b0 for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
3. In a small bowl, combine icing ingredients until smooth. Spread over cooled cake.

yellow cake, sugar, sugar, eggs, egg substitute, fruit, unsweetened applesauce, canola oil, butter, sugar, milk

Taken from www.tasteofhome.com/recipes/frosted-blackberry-cake/ (may not work)