Wednesday, March 16, 2011

Lemon-Blueberry Swirl Cake

1 pkg. (2-layer size) white cake mix
3/4 cup  water
3 egg whites
2 Tbsp.  oil
1 pkg. (3 oz.) Lemon Flavor Gelatin, divided
1 cup  blueberries
1 pkg. (8 oz.) Cream Cheese, softened
1 whole  egg
3 Tbsp. water

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 3/4 of 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.

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