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Chocolate and Raspberry Cream Torte - 14

Source of Recipe

Hershey�s Light & Luscious Desserts
Chocolate and Raspberry Cream Torte

Serves: 14

6 T. extra light corn oil spread
1 c. sugar
1 c. skim milk
1 T. white vinegar
1/2 tsp. vanilla
1-1/4 c. flour
1/3 c. Hershey�s cocoa or Hershey�s European Style Cocoa
1 tsp. baking soda
1/4 c. red raspberry jam

Raspberry Cream (recipe follows)

Heat oven to 350�. Spray 15-1/2 X 10-1/2 X 1-in. jelly roll pan with vegetable cooking spray.

In a medium saucepan over low heat, melt corn oil spread, stir in sugar. Remove from heat; stir in milk, vinegar and vanilla. In a 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 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes; remove from pan to a wire rack. Cool completely.

To Assemble:
Cut cake crosswise into 4 pieces. Place one piece on serving plate; spread 1 T. jam over top. Carefully spread a scant 3/4 c. Raspberry Cream over jam. Repeat procedure with remaining cake layers, jam and Raspberry Cream, ending with a plain layer on top. Spread remaining 1 T. of jam over top. Spoon or pipe remaining Raspberry Cream over jam. Refrigerate torte until ready to serve. Garnish as desired. Cover; refrigerate leftover torte.

Raspberry Cream:
Thaw and thoroughly drain 1 pkg. (10 oz. frozen red raspberries. In blender container, place raspberries. Cover and blend until smooth. Strain in sieve; discard seeds.

In a small mixer bowl, prepare 1 envelope (1.3-oz.) dry whipped topping mix as directed on the package, using 1/2 c. cold skim milk, omitting vanilla and adding 2 to 3 drops red food color, if desired. Fold in pureed raspberries.

One serving equals: 170 calories�3 gm protein�34 gm carbohydrate�3 gm fat�0 cholesterol�100 mg sodium�40 mg calcium