Raspberry "Zinger" Cake

A blast from my past.  A cake that is reminiscent of  a Dolly Madison zinger.  You know, the one with the spongy cake, creamy filling, and  wet raspberry coating all covered in coconut. This cake is soft and moist with ripples of raspberry flavor topped with a creamy "frosting" and shredded coconut.  The original recipe ( I am not even sure who originally came up with this one, so I can't give credit) called for diet soda, which you could use if you choose, but I decided not to add more sweetness to the cake with more artificial sweetener and opted to use club soda, which worked out beautifully.  Cut into 16 servings, each piece comes in at 4 points+ each. With Valentines Day coming up next month, wouldn't this be a really pretty cake to bake to celebrate? 

Raspberry "Zinger" Cake 

Servings - 16   Serving size - 1/16th of cake   Points Plus per svg - 4 points+

Calories - 162.6,   Total Fat - 3.5g,   Carb. - 29.8g   Protein - 2.2g,   Fiber - 0.3g

1 package of white cake mix ( the kind WITHOUT the pudding in the mix)

1 + 1/4 cup club soda or sparkling water

2 egg whites

1 small package of sugar free raspberry flavored gelatin

1 + 1/2 cups hot water

2 cups Cool Whip FREE

1/4 cup shredded, sweetened coconut

1.  In large mixing bowl, combine the cake mix, club soda and egg whites.  Mix well and bake according to package directions in a 9 x 13" glass baking dish which has been coated with cooking spray. 

2.  Once cake is done, cool slightly, about 15 minutes.  Combine the hot water and the gelatin.  Stir to dissolve gelatin completely.  Poke holes in cake with tines of fork at intervals of about a 1/4 of an inch apart.

3.  Pour gelatin mixture over the entire cake.  Put in refrigerator, and allow to set for 3 hours.  

4.  Frost the cake with cool whip free.  Sprinkle with coconut. Store, covered, in refrigerator. 

PRINTABLE RECIPE