Chocolate and Raspberry Cream Torte

70 minutes Prep: 30 minutes Cook: 18 minutes

159 calories per serving view nutrition facts

15 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

6	tablespoons	margarine	low-fat, (40% corn oil)
1	cup	sugar
1	cup	milk, skim
1	tablespoon	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
10	ounces	raspberries	frozen, thawed
1	x	whipped topping, prepared	dry, mix
1/2	cup	milk, skim	cold
1/2	teaspoon	vanilla extract
2		food coloring	red
1	x	raspberries	fresh

Directions

Heat oven to 350 degrees F.

Spray 15-1/2 x 10-1/2 x 1-inch jelly-roll pan with vegetable cooking spray.

In medium saucepan over low heat, melt lower fat margarine; stir in sugar.

Remove from heat.

Stir in milk, vinegar and vanilla.

Stir together flour, cocoa and baking soda; gradually add to sugar mixture, stirring with whisk until well blended.

Pour batter into prepared pan.

Bake 16 to 18 minutes or until wooden pick inserted in center Cool 10 minutes; remove from pan to wire rack.

Cool completely.

Prepare Raspberry Cream.

To assemble, cut cake crosswise into four equal pieces.

Place one piece on serving plate; spread 1 tablespoon jam over top.

Carefully spread a scant 3/4 cup Raspberry Cream over jam.

Repeat layering twice, ending with plain layer on top.

Spread remaining 1 tablespoon jam over top.

Spoon or pipe remaining Raspberry Cream over jam.

Refrigerate torte until ready to serve.

Garnish with raspberries, if desired.

Cover; refrigerate leftover torte.

RASPBERRY CREAM:

Thoroughly drain raspberries; place in blender container.

Cover; blend until smooth.

Strain in sieve; discard seeds.

In small bowl, prepare dry whipped topping mix as directed on package, using skim milk, omitting vanilla and food color, if desired.

Fold in pureed raspberries.

About 2-1/4 cups.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 67g

Amount per Serving

Calories 159 32% of calories from fat

	% Daily Value*
Total Fat 6.0g	9%
Saturated Fat 1.0g	7%
Trans Fat 0.0g
Cholesterol 1mg	0%
Sodium 114mg	5%
Total Carbohydrate 26.0g	9%
Dietary Fiber 2.0g	6%
Sugars 16.0g
Protein 3.0g	5%

Vitamin A	4%		Vitamin C	5%
Calcium	4%		Iron	5%

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

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to fennel dressing

Last Recipes Viewed

Recipe Bite

When Opposites Attract

by Mark R. Vogel

It's a lazy, rainy, Sunday morning and you want a no fuss lunch for the family. You've got cold cuts on hand so sandwiches become the obvious answer. As you...

Member Review

Bruschetta

TOPPING FOR TOAST: 4-6 plum tomatoes chopped w/o insides/seeds/juices removed 1/2 tsb crushed garlic 2-4 fresh basil leaves chopped salt and pepper to taste ..gently stir in bowl and let sit for few minutes before using as topping for toast, as described above