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The Recipe Instructions |
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Ingredients
CAKE
1 1/2 cup flour
1/3 cup unsweetened cocoa
1 tsp baking soda
6 tbsp extra light corn oil spread
1 cup sugar
1 cup skim milk
1 tbsp vinegar
1 tsp vanilla
FROSTING
1 envelope whipped topping mix (from, 5.2oz pkg.)
1 tbsp unsweetened cocoa
1/2 cup cold skim milk
1/2 tsp vanilla
FILLING AND GARNISH
1/2 cup sugar free raspberry jam
1 fresh raspberries
Directions
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, 1 1/2 fruit, and 1 fat exchanges.
Fast and Healthy Jan/Feb 95 Typed by Carolyn Shaw 1-95
Servings: 12
Diet Susan Ruttans Light Chocolate Cake Recipe brought to you by Diet Recipes To-Go
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