Chocolate Rasperry Torte

Nutrition Facts: 1 slice equals 281 calories, 8 g fat(3 saturated), 37 mg cholesterol, 223 mg sodium, 49 g carbohydrate, 2 g fiber, 5 g protein.

Chocolate Rasperry Torte
Chocolate Rasperry Torte

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

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.(8oz)reduced-fat cream cheese

  • 1/2

    c. confectioners' sugar

  • 1/4

    c. seedless raspberry jam

  • Fresh raspberries, mint sprigs and additional confectioners' sugar, optional

Directions

In a large bowl, beat the sugar, water, buttermilk, eggs, applesauce, oil and vanilla until well blended. Combine the flour, cocoa, baking powder, salt and baking soda; gradually beat into sugar mixture until blended. Transfer to two 9-in. round baking pans coated with cooking spray. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a small bowl, beat the cream cheese, confectioners' sugar and jam until 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 and additional confectioners' sugar if desired.

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