Chocolate and raspberry cream torte

14 servings

Ingredients

Quantity Ingredient
6 tablespoons Extra Light Corn Oil Spread
1 cup Sugar
1 cup Skim Milk
1 tablespoon White Vinegar
½ teaspoon Vanilla Extract
1¼ cup All-Purpose Flour
⅓ cup Hershey's Cocoa
Or European Style Cocoa
1 teaspoon Baking Soda
Raspberry Cream
(see recipe below)

Directions

Heat oven to 350 F. Spray 15½ x 10 ½ x 1-inch jelly-roll pan with vegetable cooking spray. In medium saucepan over low heat, melt cornoil spread; stir in sugar. Remove from heat; stir in milk, vinegar and vanilla. In small bowl, stir together flour, cocoa and baking soda; add gradually to sugar mixture, stirring with whisk until well blended. Pour into prepared pan.

Bake 16 to 18 mins or until wooden pick inserted in center comes out clean. Cool 10 mins; remove from pan to wire rack and cool completely. To assemble, cut cake crosswise into four pieces. Place one piece on serving plate; spread 1 Tbs jam, over top. Carefully spread a scant ¾ cup

Raspberry Cream over jam. Repeat procedure with remaining cake layers, jam and Raspberry Cream, ending with plain layer on top.

Spread remaining 1 Tbs jam over top. Spoon or pipe remaining Raspberry Cream over jam (in decorative design of your choice). Add some whole raspberries on top as garnish. Refrigerate torte until ready to serve. Cover; refrigerate leftover torte.

RASPBERRY CREAM:

Thaw and thoroughly drain 1 package (10 oz) frozen red raspberries. In blender, place raspberries and blend until smooth. Strain in sieve; discard seed. In small mixer bowl, prepare 1 envelope (1.3 oz) dry whipped topping mix as directed on package, using ½ cup cold skim milk, omitting vanilla and adding 2 to 3 drops red food color, if desired. Fold in pureed raspberries.

Nutritional Infomation Per Serving 170 Calories 3 gm Protein 34 gm Carbohydrate 3 gm Fat 0 mg Cholesterol 100 mg Sodium 40 mg Calcium Recipe By : Hershey's Light & Luscious Desserts - ISBN 0-7853-0693-5

From: Dan Klepach Date: 04-23-95 (159) Fido: Cooking

Related recipes