Susan ruttan's light chocolate cake

12 servings

Ingredients

Quantity Ingredient
1½ cup Flour
⅓ cup Unsweetened cocoa
1 teaspoon Baking soda
6 tablespoons Extra light corn oil spread
1 Envelope whipped topping mix (from 5.2oz pkg.)
1 tablespoon Unsweetened cocoa
½ cup Sugar free raspberry jam
1 cup Sugar
1 cup Skim milk
1 tablespoon Vinegar
1 teaspoon Vanilla
½ cup Cold skim milk
½ teaspoon Vanilla
Fresh raspberries

Directions

CAKE

FROSTING

FILLING AND GARNISH

Heat oven to 350. Spray 2 8" round cake pans with nonstick spray.

Lightly spoon flour into measuring cup; level off. Combine flour, cocoa and baking soda; mix well and set aside. Melt corn oil spread in medium saucepan; stir in sugar. Remove from heat. Add 1 cup milk, vinegar, and 1 ts. vanilla; stir until smooth. Add to dry ingredients; stir until well blended. Pour batter into spray coated pans. Bake at 350 15-20 minutes or until toothpick inserted in center comes out clean. cool 5 minutes; remove from pans. Cool completely.

In small bowl, combine all frosting ingredients. Beat with electric mixer at high speed 4 minutes or until stiff peaks form. Place 1 cake layer on serving plate; spread with raspberry jam. Top with second layer. Spread frosting on sides and top of cake. Garnish with raspberries. Store in refrigerator.

Per serving: 220cal., 3g pro., 43g carb., 1g fiber, 5g fat, 1mg chol., 200mg sod., 160mg pot., 1 starch, 1½ fruit, and 1 fat exchanges.

Fast and Healthy Jan/Feb 95 Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 01-13-95

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