Chocolate Raspberry Torte

By shauna

Ingredients

• 2 C. Sugar
• 1 C. Water
• 1 C. Buttermilk
• 2 Eggs
• 1/2 C. Unsweetened Applesauce
• 1/4 C. Canola Oil
• 2 tsp. Vanilla Extract
• 2 C. All-Purpose Flour
• 1 C. Baking Cocoa
• 1 tsp. Baking Powder
• 1/2 tsp. Salt
• 1/2 tsp. Baking Soda
• 1 Pkg. ( 8 oz. ) Low-Fat Cream Cheese
• 1/2 C. Confectioners' Sugar
• 1/4 C. Seedless Raspberry Jam
• Fresh Raspberries, Mint Sprigs & additional Confectioners' Sugar

Details

Servings 12

Preparation

Step 1

In a lg. bowl, beat the sugar, water, buttermilk, eggs, applesauce, oil & vanilla till well blended. Combine the flour, cocoa, baking powder, salt & baking soda; gradually beat into sugar mixture till blended. Transfer to two 9-in. round baking pans coated with cooking spray. Bake at 350 for 25-30 min. or till a toothpick inserted near the center comes out clean. Cool for 10 min. before removing from pans to wire racks to cool completely. In a sm. bowl, beat the cream cheese, confectioners' sugar & jam till blended. Split each cake into two horizontal layers. Place a bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. Garnish with raspberries, mint & confectioners' sugar.