*  Exported from  MasterCook  *

                   Chocolate & Raspberry Cream Torte

Recipe By     : Wendy Lockman <[email protected]>
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Low Fat

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       FOR THE CAKE:
  6      tb            Xtra lite corn oil spread
  1      c             Sugar
  1      c             Skim milk
  1      t             White vinegar
    1/2  t             Vanilla extract
  1-1/4  c             Flour
    1/3  c             HERSHEY'S Cocoa or European style cocoa
  1      t             Baking soda
    1/4  c             Red raspberry jam

                       FOR THE RASPBERRY CREAM:
 10      oz            Frozen red raspberrys -- thawed, 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 F. Spray a 15x10x1" 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 wel 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 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 plate and 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, 0 mg Cholesterol, 3 g Protein, 100 mg Sodium,
 34 g Carbs, 40 mg Calcium, 3 g Fat

 From the HERSHEY'S Lucious Desserts cookbook and
 Fred Goslin in Watertown NY on CYBEREALM BBS at (315)-786-1120

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