Makeover Lemon Raspberry Cake

• 1/2 cup butter, softened
• 1-1/2 cups sugar
• 2 large eggs, room temperature
• 4 large egg whites, room temperature
• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup fat-free milk
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 jar (10 ounces) seedless raspberry spreadable fruit
• 1/2 cup butter, softened
• 1/3 cup reduced-fat butter, softened
• 2 cups confectioners' sugar
• 2 tablespoons lemon juice
• 1-1/2 teaspoons grated lemon zest

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in egg whites just until blended. Combine the flour, baking powder and salt. Combine the milk, applesauce and extracts; add to creamed mixture alternately with dry ingredients, beating well after each addition.
2. Coat three 9-in. round baking pans with cooking spray and dust with flour; add batter. Bake at 375u0b0 for 14-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. Cut one cake horizontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the spreadable fruit. Replace top; spread with another fourth of the spreadable fruit. Top with a whole cake; spread with another fourth of the spreadable fruit. Cut remaining cake horizontally into two layers; place bottom layer over fruit. Spread with remaining spreadable fruit. Top with last layer.
4. For frosting, in a bowl, beat butters until fluffy. Gradually beat in the confectioners' sugar, lemon juice and zest until smooth. Frost top and sides of cake.

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