For the Cake: Nonstick cooking spray 2 packages (17.5-18.25 ounces each) moist French vanilla cake mix 1 1/2 cups egg substitute 2 cups water 2/3 cup unsweetened applesauce For the Filling: 1 package (1 ounce) fat-free sugar free white chocolate instant pudding 1 1/2 cups fat-free milk 1 cup blueberries 1 cup nonfat frozen whipped topping, thawed For the Gelatin Mixture: 1 package (0.3 ounces) sugar free strawberry gelatin mix 1/2 cup boiling water For the Topping: 2 cups nonfat frozen whipped topping, thawed 1 1/2 cups sliced strawberries 1/2 cup blueberries 2 bananas sliced and brushed with 1 tablespoon lemon juice
Preheat oven to 350 degrees. Spray 2 9-x 13-inch baking dishes with nonstick cooking spray. Set aside In a large mixing bowl combine cake mixes, egg substitute, 2 cups water and applesauce. Using an electric mixture beat batter on medium speed approximately 2 minutes. Pour batter into pans and bake immediately. Bake 30-32 minutes. Meanwhile in a medium mixing bowl combine filling ingredients (pudding mix, milk, 1 cup blueberries and 1 cup whipped topping.) Combine until well blended. Refrigerate until ready to use. After cakes are completely cooled. Remove one to a serving plate. Poke holes in cake approximately 1 inch apart. Combine gelatin mix and boiling water and stir until dissolved. Pour mixture over cake. Place cakes in the refrigerator for at least one hour. Remove cakes from the refrigerator and spread the one with the gelatin poured over it with the filling. Top with the other cake. Spread the remaining whipped topping over the to and sides of the cake. Arrange fruit on cake to resemble an American flag.