This is another dessert concocted by my sister-in-law Amanda and I for our Easter brunch. This was simple, but delicious. Also, another dessert that's relatively healthy (as long as you don't decimate the entire cake like we tried to do ...) Amanda also noted that the cake could be made without the cream cheese layer in the middle, saving additional calories.
Lemon-Blueberry Swirl Cake
from Kraft Spring 2010 magazine
1 pkg (2-layer size) white cake mix
3/4 c water
3 egg whites
2 T oil
1 pkg (3 oz.) Lemon flavor gelatin, divided
1 c blueberries
1 pkg (8 oz.) cream cheese, softened
1 whole egg
3 T water
Heat oven to 350 degrees
Beat cake mix, 3/4 c water, egg whites and oil until well blended. Add 1/4 c dry gelatin mix; beat on low 1 min., then on medium 4 min. Beat cream cheese and whole egg in small bowl until well blended.
Pour half the cake batter into greased 12-c fluted tube pan or 10-in tube pan; cover with layers of cream cheese mixture and remaining cake batter.
Bake 45-50 min or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from side of pan with knive. Invert cake onto wire rack; gently remove pan. Cool cake completely.
Place cake on plate. Microwave 3 T 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.
Makes 16 servings.