Chocolate Raspberry Layer Cake
Recipes - Deserts
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Cake |
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| Butter flavored cooking spray | 1. Heat oven to 350 | ||
| 1 Cup | all purpose flour | 2. Coat 8 1/2 " round cake pan w/ cooking spray | |
| 1/2 Tsp. | baking powder | line w/ waxed paper & coat paper w/ spray | |
| 1/4 Tsp. | baking soda | 3. Sift together flour, baking powder & baking soda | |
| 4 Tbs. | butter, softened | 4. Beat together next 5 ingredients until smooth | |
| 1 Cup | granulated sugar | 5. Alternately beat in milk & flour mixture until blended | |
| 1/3 Cup | unsweetened cocoa powder | 6. Pour batter evenly into prepared pan | |
| 1 | egg | 7. Bake 35 - 40 minutes | |
| 1 Tsp. | vanilla extract | 8. Cool in pan on wire rack 10 minutes | |
| 1/2 Cup | skim milk | 9. Peel off wax & cool completely on rack | |
| 1/2 Cup | raspberry preserves | 10. Beat together confectioners' sugar, cocoa powder | |
| and water until smooth and creamy | |||
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Glaze |
11. Slice cake horizontally to make 2 layers | ||
| 1 1/2 Cups | sifted confectioner's sugar | 12. Spread bottom layer with raspberry preserves | |
| 1/2 Cup | unsweetened cocoa powder | 13. Cover w/ remaining layer top side up | |
| 3 1/2 Tbs. | water | 14. Glaze top & sides of cake and garnish with | |
| 3/4 Cup | fresh raspberries (about 20) | raspberries |
Nutrition Information: (per serving)
- Yield : 10 servings
- Serving Size: 1/10th of prepared ingredients
Exchange Breakdown: 2.5 Br, 1.5 Fats
- Calories: 313
- Protein: 4g
- Fat: 7g
- Carbohydrates: 63g
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