Lemon Raspberry-Filled Cake

• 1 package lemon cake mix (regular size)
• 2 large eggs
• 1 large egg white
• 1-1/4 cups water
• 1/4 cup unsweetened applesauce
• 2 cups confectioners' sugar
• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 2 to 3 tablespoons fat-free milk
• 1/2 cup 100% raspberry spreadable fruit

1. In a large bowl, combine the cake mix, eggs, egg white, water and applesauce; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two 9-in. round baking pans coated with cooking spray.
2. Bake at 350u0b0 for 20-30 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks for 10 minutes; remove from pans to cool.
3. For frosting, in a large bowl, beat first four frosting ingredients until smooth. Beat in enough milk to achieve desired consistency.
4. Place one cake layer on a serving plate. Spread with spreadable fruit. Top with second layer; frost top of cake.

lemon cake, eggs, egg white, water, unsweetened applesauce, sugar, butter, vanilla, salt, milk, fruit

Taken from www.tasteofhome.com/recipes/lemon-raspberry-filled-cake/ (may not work)