CAKE
1 1/2 c Flour 1 c Sugar
1/3 c Unsweetened cocoa 1 c Skim milk
1 ts Baking soda 1 tb Vinegar
6 tb Extra light corn oil spread 1 ts Vanilla
FROSTING
1 Envelope whipped topping 1/2 c Cold skim milk
-mix (from 5.2oz pkg.) 1/2 ts Vanilla
1 tb Unsweetened cocoa
-FILLING AND GARNISH-
1/2 c Sugar free raspberry jam Fresh raspberries
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
Yields
12 servings
