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1 (18.25-ounce) package white cake mix

3 large egg whites

1 cup water

1/4 cup cranberry-applesauce

1 (8-ounce) package cream cheese, softened

1 (8-ounce) container non-dairy whipped topping, thawed

1/4 cup granulated sugar

1 (16-ounce) can whole cranberry sauce

1. Preheat oven to 350*F (175*C). Grease and lightly flour two 9-inch round cake pans.
2. In a large mixing bowl combine the cake mix, egg whites, water and apple sauce. Mix on low speed until batter is moist. Then mix on medium speed for 2 minutes. Pour batter into the prepared pans.
3. Bake cake for 30 to 35 minutes or when a wooden pick inserted near the center comes out clean. Cool cakes on wire racks in pans for 10 minutes. Remove cakes from pans and cool completely before frosting.
4. While cake is baking prepare frosting:
5. In a medium sized bowl, beat the cream cheese, sugar and 1/2 of the whipped topping until smooth. Fold in the cranberry sauce and the remaining whipped topping. Refrigerate frosting until chilled.
6. Frost the center and top of cooled cake only. Keep refrigerated until ready to serve.

Makes 12 servings.