Chocolate And Raspberry Cream Torte

Recipe Ingredients

		For The Cake
6 tablespoons	90ml	Xtra lite corn oil spread
1 cup	198g / 7oz	Sugar
1 cup	237ml	Skim milk
1 teaspoon	5ml	White vinegar
1/2 teaspoon	2.5ml	Vanilla extract
1 1/4 cups	78g / 2.8oz	Flour
1/3 cup	36g / 1.3oz	Hershey's cocoa - or Hershey's European
1 teaspoon	5ml	Baking soda
1/4 cup	59ml	Red raspberry jam
		For The Raspberry Cream
10 oz	284g	Frozen red raspberries- - [thawed and drained]
1 1/3 oz	37g	Dry whipped topping
1/2 cup	118ml	Cold skim milk
3		Red food coloring

Recipe Instructions

To make the cake: Preheat oven to 350. Spray a 151/2"x10"x1" jelly roll pan with PAM or other cooking spray. In a medium saucepan over low heat, melt the corn oil spread and 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 whisk until well blended. Pour into prepared pan and bake 16 to 18 minutes or until wooden pick inserted into center comes out clean. Cool for 10 minutes. Remove from pan to wire rack. Cool completely.

To make the filling and assemble: Thaw and drain the frozen raspberries, 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 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.

Source:
www.hersheys.com

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