Lemon Raspberry Dream Cake

Pudding mix creates a light-as-air frosting with 60 fewer calories per serving than store-bought versions.

Ingredients

• 1 (16.5 oz.) pkg. lemon cake mix
• 1 (3.56 oz.) pkg. instant white-chocolate pudding mix
• ¾ cup milk
• 2 cups frozen whipped topping, thawed
• ½ cup confectioners’ sugar
• 1 cup seedless raspberry jam

Instructions

1. Heat oven to 350°F. Prepare lemon cake mix as package directs. Divide batter evenly among 3 greased 8″ round cake pans. Bake 20 to 22 min. or until done. Let cool.
2. Meanwhile, using electric mixer on low speed, beat together pudding mix and milk 30 sec. or until smooth. Add whipped topping and powdered sugar. Beat 1 min. or until mixture is smooth and thickened.
3. Spread raspberry jam over 2 cake layers, dividing evenly. Top with third cake layer. Spread top and side
   of cake with white-chocolate frosting. Garnish with fresh raspberries and lemon zest curls, if desired.