Chocolate Raspberry Cream Torte

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Time to Prepare this Recipe 1 hours Prep: 30 minutes Cook: 30 minutes
Calories Per Serving and Nutrition Information 374 calories per serving view nutrition facts
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Ingredients

Cake
1 cup sugar
1 cup milk, skim
1 teaspoon white vinegar
1/2 teaspoon vanilla extract
1 1/4 cups flour, all-purpose
1/3 cup cocoa powder
1 teaspoon baking soda
1/4 cup raspberry jam

Directions

Preheat oven to 350 degrees F.

In a med. saucepan over low heat, melt the corn oil spreadand stir in the sugar.

Remove from the heat and stir in the milk, vinegar and vanilla.

In a small bowl stir together the flour, cocoa, and baking soda, and then add it gradually to the sugar mixture, stirring with a wisk until wel blended.

Pour into prepared pan and bake 16 to 18 min. or until wooden pick inserted into center comes out clean.

Cool for 10 min. remove from pan to wire rack. Cool completely.

andgt;andgt;andgt;To make the filling and assemble.

Thaw and drain the frozen raspberrys, then put in blender container and blend until smooth.

In a small mixer bowl put whipped topping mix and the cold skim milk *do not add vanilla* and add the red food coloring.

fold in the raspberry puree'.

Cut cake crosswise into 4 equal pieces.

Place 1 piece on cake or serving plateand spread itb jam on top, the spread a scant 3/4 cup of the cream filling over the jam.

Repeat with the other 3 cake pieces.

Use the remaining jam and cream filling to garnish the top as you desire.

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Nutrition Facts

Serving Size 160g
Amount per Serving
Calories 374 4% of calories from fat
% Daily Value*
Total Fat 1.0g2%
 Saturated Fat 1.0g4%
 Trans Fat 0.0g
Cholesterol 1mg0%
Sodium 171mg7%
Total Carbohydrate 87.0g29%
 Dietary Fiber 3.0g14%
 Sugars 53.0g
Protein 8.0g15%
Vitamin A 0%  Vitamin C 1%
Calcium 9%  Iron 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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