Chocolate and raspberry cream torte
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Chocolate and raspberry cream torte
  Chocolate    Creams    Tortes  
Last updated 6/12/2012 1:15:06 AM. Recipe ID 44320. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Chocolate and raspberry cream torte
 Categories: Cyberealm, Low-cal, Desserts
      Yield: 14 Servings
 
MMMMM----------------CHEF FREDDY'S LITE DESSERTS---------------------

MMMMM------------------------FOR THE 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 Hershey's European style
           -cocoa...
      1 ts Baking soda
    1/4 c  Red raspberry jam

MMMMM------------------FOR THE RASPBERRY CREAM-----------------------
     10 oz Frozen red raspberrys-
           -[thawed and drained]
  1 1/3 oz Dry whipped topping
    1/2 c  Cold skim milk
      3 dr Red food coloring
 
  >>>To make the cake...
     Preheat oven to 350... Spray a 15"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 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...
  
  >>>Nutritional Info... per serving<<<
  
  170 Calories                    0mg Cholesterol 3gm Protein 100mg
  Sodium 34gm Carbohydrates              40mg Calcium 3gm Fat
  
  from the HERSHEY'S Lucious Desserts cookbook and Fred Goslin in
  Watertown NY on CYBEREALM BBS at (315)-786-1120
  
  File




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 44320 (Apr 03, 2005)

[an error occurred while processing this directive]