*  Exported from  MasterCook  *
 
                     Chocolate & Raspberry Cream Torte
 
 Recipe By     : Wendy Lockman <wlockman@RA1.RANDOMC.COM>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            Low Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         CHEF FREDDY'S LITE DESSERTS
                         FOR THE CAKE
    6      tb            Xtra lite corn oil spread
    1      c             Sugar
    1      c             Skim milk
    1      t             White vinegar
      1/2  t             Vanilla extract
    1 1/4  c             Flour
      1/3  c             HERSHEY'S Cocoa or European style cocoa
    1      t             Baking soda
      1/4  c             Red raspberry jam
                         FOR THE RASPBERRY CREAM
   10      oz            Frozen red raspberrys -- thawed, drained
    1 1/3  oz            Dry whipped topping
      1/2  c             Cold skim milk
    3                    dr            Red food coloring
 
   >>>To make the cake...
      Preheat oven to 350o... Spray a 15<“x10”x1″ jelly roll pan with
   PAM or other cooking spray...
      In a med. 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...
 
   >>>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 3/4 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... Refrigerate the torte until ready to serve...
 
   >>>Nutritional Info... per serving<<<
 
   170 Calories                    0mg Cholesterol 3gm Protein 100mg
   Sodium 34gm Carbohydrates              40mg Calcium 3gm Fat
 
   from the HERSHEY'S Lucious Desserts cookbook and Fred Goslin in
   Watertown NY on CYBEREALM BBS at (315)-786-1120
 
                    
 
 
 
 
 
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