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* for the cake |
* for the cake |
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* 6 tbsp xtra lite [[corn oil]] spread |
* 6 tbsp xtra lite [[corn oil]] spread |
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| − | * 1 cup [[Sugar]] |
+ | * 1 cup [[Granulated sugar|Sugar]] |
* 1 cup skim [[milk]] |
* 1 cup skim [[milk]] |
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* 1 tsp [[white vinegar]] |
* 1 tsp [[white vinegar]] |
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===Directions=== |
===Directions=== |
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| − | >>>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 [[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 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 |
+ | >>>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 [[chinese noodles|min]].or until wooden pick inserted into center comes out clean... Cool for 10 [[chinese noodles|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 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 |
===Other links=== |
===Other links=== |
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Revision as of 00:21, 15 May 2010
Description
Ingredients
- chef freddy's lite desserts
- for the cake
- 6 tbsp xtra lite corn oil spread
- 1 cup 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
Directions
>>>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 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 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