* Exported from MasterCook * Chocolate & Raspberry Cream Torte Recipe By : Hershey's Lucious Desserts cookbook Serving Size : 1 Preparation Time :0:00 Categories : Cakes Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake: 6 tb Xtra lite corn oil spread 1 c Sugar 1 c Skim milk 1 ts White vinegar 1/2 ts Vanilla extract 1-1/4 c Flour 1/3 c Hershey's cocoa or - European style cocoa 1 ts Baking soda 1/4 c Red raspberry jam Raspberry Cream: 10 oz Frozen red raspberries -- - thawed, drained 1 1/3 oz Dry whipped topping 1/2 c Skim milk; cold 3 dr Red food coloring Cake: Preheat oven to 350°F. Spray a 15x10x1" jelly roll pan with PAM or other cooking spray. In a medium saucepan over low heat, melt the corn oil spread and 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 whisk 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 raspberries, 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 purée. Cut cake crosswise into 4 equal pieces. Place 1 piece on cake or serving plate and 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. Per serving: 170 Cal, 0 mg Cholesterol, 3 g Protein, 100 mg Sodium, 34 g Carbs, 40 mg Calcium, 3 g Fat Posted by: Wendy Lockman Posted by: Fred Goslin in Watertown NY on Cyberealm BBS - - - - - - - - - - - - - - - - - -