No Sugar Baker’s Raspberry Cake

Ingredients:

1 Sugar Free Vanilla Cake Mix

4 Eggs

½ C. Vegetable Oil

½ C. Hot Water

3 C. Fresh Raspberries

1 Package Sugar Free Raspberry Gelatin Mix

1 Small Jar of Sugar Free Raspberry Jelly

½ C. Purecane Confections Sweetener

2 C. Heavy Whipping Cream

1 T. Vanilla

Easy Directions:

Spray a 9×13 baking pan with nonstick spray and set aside.
In a large mixing bowl, combine cake mix, eggs, oil, water and gelatin mix.
Fold in raspberries.
Pour into baking pan. Bake at 350 for 30-35 minutes.
Let cake cool.
Pour a layer of jelly across top of cake.
Using an electric mixer, whip together sweetener, whipping cream and vanilla until light and fluffy.
Spread whipped cream on top of jelly.
Refrigerate overnight.

About the Author: Jayne Jones - America's No Sugar Baker

I got very sick and thought I was battling the common flu. That flu never let up. After weeks of feeling miserable, the Hubs dragged me to the emergency room. I’m embarrassed to tell you my blood pressure was sky high, something like 285/175 and my glucose levels were topping 600 (with 300 in my blood and another 300 spilled over into my urine count). They told me I was inches away from having a stroke, two detached retinas and if I didn’t change my way of life…….well, I had about 4 years to live...