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Chocolate Raspberry Cream Torte

 

22

Yield

1

cake

Prep

30

min

Cook

30

min

Ready

1

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

Cake
1 cup sugar
1 cup milk, skim
1 teaspoon white vinegar
½ teaspoon vanilla extract
1 ¼ cups all-purpose flour
cup cocoa powder
1 teaspoon baking soda
¼ cup raspberry jam
*

Directions

Preheat oven to 350℉ (180℃).

In a medium 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 ¾ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 160g (5.6 oz)
Amount per Serving
Calories 3744% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 171mg 7%
Total Carbohydrate 29g 29%
Dietary Fiber 3g 14%
Sugars g
Protein 15g
Vitamin A 0% Vitamin C 1%
Calcium 9% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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