one 18 1/4 -ounce chocolate cake mix
3/4 cup 1 percent cold milk
one 3.4-ounce package fat-free instant vanilla pudding
3 ounces softened fat-free cream cheese
8 ounces frozen fat-free whipped topping, thawed
2 cups fresh raspberries
fresh mint and extra raspberries for garnish
Prepare cake according to low-fat directions, using three 9-inch round cake
pans. Cool 10 minutes in pans on wire racks. Remove cake from pans and cool
completely on racks.
Meanwhile, combine milk and pudding mix; add to cream cheese and mix well. Fold
in whipped topping and raspberries.
Place one cake layer on serving plate. Spread with half the filling. Add second
cake layer and repeat. Top with third layer; dust top with powdered sugar.
Garnish if desired. Refrigerate until time to serve.
Makes 16 servings