1 (18.25 ounce) package lemon cake mix
2 eggs
1 egg white
1 1/4 cups water
1/4 cup unsweetened applesauce
FROSTING:
2 cups confectioners’ sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
2 tablespoons fat-free milk
1/2 cup 100% raspberry spreadable fruit

8 1/2 cups all-purpose flour
6 cups sugar
2 cups nonfat dry milk powder
1/4 cup baking powder
1 1/2 teaspoons salt
2 1/2 cups shortening
TOPPING:
3 cups raisins
3 cups packed brown sugar
2 cups chopped pecans
2 cups semisweet chocolate chips
2 tablespoons ground cinnamon
ADDITIONAL INGREDIENTS (for each cake):
1 egg, lightly beaten
1 cup water

1/2 cup shortening
1 1/2 cups white sugar
1/2 cup milk
2 cups all-purpose flour
3 teaspoons baking powder
4 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla extract

3 cups all-purpose flour
1 cup white sugar
1 cup packed light brown sugar
2 teaspoons baking soda
7 tablespoons unsweetened cocoa powder
1 teaspoon salt
3/4 cup vegetable oil
2 teaspoons vanilla extract
2 tablespoons distilled white vinegar
2 cups water

1/2 cup butter
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
2/3 cup water
1 (8 ounce) container sour cream
1 (18.25 ounce) package yellow cake mix
1 cup all-purpose flour

1 (18.25 ounce) package yellow cake mix
1 cup peanut butter
1/2 cup packed brown sugar
1 cup water
3 eggs
1/4 cup vegetable oil
1/2 cup semisweet chocolate chips, divided
1/2 cup peanut butter chips, divided
1/2 cup chopped peanuts

Sponge Cake
6 eggs, separated
1/2 teaspoon Kosher salt
1 teaspoon cream of tartar
2/3 cup granulated sugar, divided
2 teaspoons vanilla extract
1/3 cup Stevia Extract In The Raw(r) Cup For Cup
1 cup finely ground slivered almonds
1/2 cup sifted cake flour
2 teaspoons cornstarch

Filling and Topping
2 (15 ounce) containers partially skimmed Ricotta cheese
1 tablespoon vanilla extract, divided
2/3 cup 1% lowfat milk
1/3 cup Stevia Extract In The Raw(r) Cup For Cup, divided
2 1/2 pints Blueberries, divided
1/2 pint whipping cream
Blackberries for garnish
Strawberries for garnish

1 (18.25 ounce) package pineapple flavored cake mix
1/4 cup vegetable oil
1 (21 ounce) can strawberry pie filling
2 eggs
1/2 cup water

1 (8 ounce) can crushed pineapple with juice
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed

1 cup fresh blackberries
2 cups all-purpose flour, divided
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
3/4 cup buttermilk
Whipped cream

1 (29 ounce) can sliced peaches, drained, juice reserved
1 (6 ounce) package peach flavored gelatin mix
1 (18.25 ounce) package yellow cake mix
1/2 cup butter
1/2 cup water