Susan ruttan's light chocolate cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flour |
| ⅓ | cup | Unsweetened cocoa |
| 1 | teaspoon | Baking soda |
| 6 | tablespoons | Extra light corn oil spread |
| 1 | Envelope whipped topping mix (from 5.2oz pkg.) | |
| 1 | tablespoon | Unsweetened cocoa |
| ½ | cup | Sugar free raspberry jam |
| 1 | cup | Sugar |
| 1 | cup | Skim milk |
| 1 | tablespoon | Vinegar |
| 1 | teaspoon | Vanilla |
| ½ | cup | Cold skim milk |
| ½ | teaspoon | Vanilla |
| Fresh raspberries | ||
Directions
CAKE
FROSTING
FILLING AND GARNISH
Heat oven to 350. Spray 2 8" round cake pans with nonstick spray.
Lightly spoon flour into measuring cup; level off. Combine flour, cocoa and baking soda; mix well and set aside. Melt corn oil spread in medium saucepan; stir in sugar. Remove from heat. Add 1 cup milk, vinegar, and 1 ts. vanilla; stir until smooth. Add to dry ingredients; stir until well blended. Pour batter into spray coated pans. Bake at 350 15-20 minutes or until toothpick inserted in center comes out clean. cool 5 minutes; remove from pans. Cool completely.
In small bowl, combine all frosting ingredients. Beat with electric mixer at high speed 4 minutes or until stiff peaks form. Place 1 cake layer on serving plate; spread with raspberry jam. Top with second layer. Spread frosting on sides and top of cake. Garnish with raspberries. Store in refrigerator.
Per serving: 220cal., 3g pro., 43g carb., 1g fiber, 5g fat, 1mg chol., 200mg sod., 160mg pot., 1 starch, 1½ fruit, and 1 fat exchanges.
Fast and Healthy Jan/Feb 95 Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 01-13-95