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70 minutes
Prep: 30 minutes
Cook: 18 minutes
159 calories per serving view nutrition facts
15 servings
suggest servings
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| 6 | tablespoons | margarine | low-fat, (40% corn oil) |
| 1 | cup | sugar | |
| 1 | cup | milk, skim | |
| 1 | tablespoon | white vinegar | |
| 1/2 | teaspoon | vanilla extract | |
| 1 1/4 | cups | flour, all-purpose | |
| 1/3 | cup | cocoa powder | |
| 1 | teaspoon | baking soda | |
| 1/4 | cup | raspberry jam | |
| 10 | ounces | raspberries | frozen, thawed |
| 1 | x | whipped topping, prepared | dry, mix |
| 1/2 | cup | milk, skim | cold |
| 1/2 | teaspoon | vanilla extract | |
| 2 | food coloring | red | |
| 1 | x | raspberries | fresh |
Heat oven to 350 degrees F.
Spray 15-1/2 x 10-1/2 x 1-inch jelly-roll pan with vegetable cooking spray.
In medium saucepan over low heat, melt lower fat margarine; stir in sugar.
Remove from heat.
Stir in milk, vinegar and vanilla.
Stir together flour, cocoa and baking soda; gradually add to sugar mixture, stirring with whisk until well blended.
Pour batter into prepared pan.
Bake 16 to 18 minutes or until wooden pick inserted in center Cool 10 minutes; remove from pan to wire rack.
Cool completely.
Prepare Raspberry Cream.
To assemble, cut cake crosswise into four equal pieces.
Place one piece on serving plate; spread 1 tablespoon jam over top.
Carefully spread a scant 3/4 cup Raspberry Cream over jam.
Repeat layering twice, ending with plain layer on top.
Spread remaining 1 tablespoon jam over top.
Spoon or pipe remaining Raspberry Cream over jam.
Refrigerate torte until ready to serve.
Garnish with raspberries, if desired.
Cover; refrigerate leftover torte.
RASPBERRY CREAM:
Thoroughly drain raspberries; place in blender container.
Cover; blend until smooth.
Strain in sieve; discard seeds.
In small bowl, prepare dry whipped topping mix as directed on package, using skim milk, omitting vanilla and food color, if desired.
Fold in pureed raspberries.
About 2-1/4 cups.
| % Daily Value* | |
| Total Fat 6.0g | 9% |
| Saturated Fat 1.0g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 114mg | 5% |
| Total Carbohydrate 26.0g | 9% |
| Dietary Fiber 2.0g | 6% |
| Sugars 16.0g | |
| Protein 3.0g | 5% |
| Vitamin A | 4% | Vitamin C | 5% | |
| Calcium | 4% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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