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Raspberry Chocolate Cake

Healthycooking's picture
Ingredients
  Fat 114 Gram (19 Gram Fat/Serving)
  All purpose flour 1 3⁄4 Cup (28 tbs)
  Baking soda 1 Teaspoon
  Shortening 1⁄2 Cup (8 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  Vanilla 1⁄2 Teaspoon
  Eggs 2
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Unsweetened chocolate square 3 Ounce, melted and cooled
  Cold water 1 Cup (16 tbs)
  Seedless red raspberry preserves 1⁄4 Cup (4 tbs)
  Whipping cream 1⁄2 Cup (8 tbs)
  Fat 19 Gram
  Unsweetened cocoa powder 3⁄4 Cup (12 tbs)
  Margarine 1⁄2 Cup (8 tbs)
  Egg 1
  Egg white 1
  Plain low-fat yogurt 1⁄2 Cup (8 tbs)
  Frozen whipped topping container 4 Ounce, thawed
Directions

19 Grams Fat/Serving
Grease and flour two 8 x 1 1/2-inch or 9 x 1 1/2-inch round baking pans.
Stir together flour and baking soda.
In a large mixer bowl beat shortening on medium speed of electric mixer about 30 seconds.
Add sugar and vanilla and beat till well combined.
Add eggs, one at a time, beating 1 minute after each.
Stir in sour cream and chocolate.
Add dry ingredients and cold water alternately to beaten mixture, beating on low speed after each addition just till combined.
Pour batter into baking pans.
Bake in a 350° oven for 25 to 30 minutes for 9-inch layers or 30 to 35 minutes for 8-inch layers or till a wooden toothpick inserted near the center comes out clean.
Cool 10 minutes on wire racks, then remove from pans.
Cool.
Whip cream to stiff peaks.
To assemble, fill with preserves, then frost top with whipped cream.
19 Gram Fat/Serving
Lightly grease and flour two 8 x 1 1/2-inch or 9 x 1 1/2-inch round baking pans.
Stir together flour, cocoa powder, and baking soda.
In a large mixer bowl beat margarine on medium speed of electric mixer about 30 seconds.
Add sugar and vanilla and beat till well combined.
Add egg and egg white, one at a time, beating 1 minute after each.
Stir in yogurt.
Add dry ingredients and cold water alternately to beaten mixture, beating on low speed after each addition just till combined.
Pour batter into baking pans.
Bake in a 350° oven for 25 to 30 minutes for 9-inch layers or 30 to 35 minutes for 8-inch layers or till a wooden toothpick inserted near the center comes out clean.
Cool 10 minutes on wire racks, then remove from pans.
Cool.
To assemble, fill with preserves, then frost top with dessert topping.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
70 Minutes
Ready In: 
0 Minutes
Servings: 
6

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