This is from the Kraft website...
~~~~~
Lemon-Blueberry Swirl Cake
total time 1 hr 35 min
prep 15 min
servings 16 servings
What You Need
1 pkg. (2-layer size) white cake mix
3/4 cup water
3 egg whites
2 Tbsp. oil
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin, divided
1 cup blueberries
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 whole egg
3 Tbsp. water
Make It
HEAT oven to 350ºF.
BEAT cake mix, 3/4 cup water, egg whites and oil in large bowl with mixer until
well blended. Add 1/4 cup dry gelatin mix; beat on low speed 1 min., then on
medium speed 4 min. Stir in berries; set aside. Beat cream cheese and whole egg
in small bowl with mixer until well blended.
POUR half the cake batter into greased 12-cup fluted tube pan or 10-inch tube
pan; cover with layers of cream cheese mixture and remaining cake batter.
BAKE 45 to 50 min. or until toothpick inserted near center comes out clean.
Cool
cake in pan 10 min. Loosen cake from side of pan with knife. Invert cake onto
wire rack; gently remove pan. Cool cake completely.
PLACE cake on plate. Microwave 3 Tbsp. water in microwaveable measuring cup on
HIGH 30 sec. Add to remaining dry gelatin mix; stir until dissolved. Brush over
cake until mixture is absorbed. Refrigerate leftovers.
Kraft Kitchens Tips
Special Extra
Top each serving with a dollop of thawed COOL WHIP Whipped Topping.
Note
For a sweeter cream cheese filling, add 1/4 cup sugar to cream cheese mixture
before using as directed.
Variation
Prepare using JELL-O Lemon Flavor Sugar Free Gelatin and PHILADELPHIA
Neufchatel
Cheese.
~@~@~@~@~@~@~@~
Rhonda G in Missouri
"Laughter is the shock absorber that eases the blows of life."
[Non-text portions of this message have been removed]
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