Chocolate Raspberry Cream Torte
Heat oven to 350°F. Spray 15-1/2 x 10-1/2 x 1 inch jelly-roll pan with vegetable cooking spray. In medium saucepan over low heat, melt corn oil spread; stir in sugar. Remove from heat; stir in milk, vinegar and vanilla. In small bowl, stir together flour, cocoa and baking soda; add gradually to sugar mixture, stirring with whisk until well blended. Pour into prepared pan.
Bake 16 to 18 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. To assemble, cut cake crosswise into four pieces. Place one piece on serving plate; spread 1 tablespoon jam over top. Carefully spread a scant 3/4 cup Raspberry Cream over jam. Repeat procedure with remaining cake layers, jam and Raspberry Cream, ending with plain layer on top. Spread remaining 1 tablespoon jam over top. Spoon or pipe remaining Raspberry Cream over jam. Refrigerate torte until ready to serve. Garnish as desired. Cover; refrigerate leftover torte.
Thaw and thoroughly drain 1 package (10 ounces) frozen red raspberries.
Place raspberries in blender and blend until smooth. Strain in sieve;
discard seeds. In small mixer bowl, prepare 1 envelope (1.3 ounces) dry
Per Serving: 170 Calories
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