Yield: 12 Servings
|½ cup||Semisweet chocolate chips; melted|
|¼ cup||Nonfat sour cream|
|⅛ teaspoon||Almosd extract|
|1 \N||Angel (13 oz) food cake|
|¼ cup||Raspberry all-fruit spread; melted|
|½ carton||(4-oz) frozen reduced-calorie whipped topping; thawed|
|½ teaspoon||Unsweetened cocoa|
From: diane <DIANELM@...>
Date: Sun, 28 Jul 1996 15:55:25 EDT Combine warm melted chocolate, sour cream and almond extract. Cool until slightly thickened. Using a serrated knife, cut cake horozontally into 3 layers. Spread filling on bottom layer. Top with second layer and spread with fruit spread. Top with third layer. Frost top and sides of cake with whipped topping. Sift cocoa over top and sides of cake. Refrigerate until ready to serve.
About 157 calories, 4 g fat (22% of calories) 0 mg cholesterol. 240 mg sodium, ⅖ g dietary fiber
EAT-L Digest 27 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .