Chocolate & Raspberry Cream Torte

Directions

Heat oven to 350℉ (180℃) F.

Spray 15½ x 10½ 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 ¾ 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 puréed raspberries. About 2¼ cups.