Chocolate and raspberry cream torte

  • chef freddy's lite desserts
  • for the cake
  • 6 tbsp xtra lite corn oil spread
  • 1 cup Granulated sugar|Sugar
  • 1 cup skim milk
  • 1 tsp white vinegar
  • 1/2 tsp vanilla extract
  • 1 1/4 cup flour
  • 1/3 cup hershey's cocoa
  • -or hershey's european style
  • -cocoa...
  • 1 tsp baking soda
  • 1/4 cup red raspberry jam
  • for the raspberry cream
  • 10 oz frozen red raspberrys-
  • -[thawed and drained]
  • 1 1/3 oz dry whipped topping
  • 1/2 cup cold skim milk
  • 3 drop red food coloring
>>>to make the cake... Preheat oven to 350¦... Spray a 15½"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 Granulated sugar|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 Granulated sugar|Sugar mixture, stirring with a wisk until wel blended... Pour into prepared pan and bake 16 to 18 minutes.or until wooden pick inserted into center comes out clean... Cool for 10 minutes. 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 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... Refrigerate the torte until ready to serve... >>>nutritional info... Per serving