Chocolate Raspberry Torte
|Unbleached flour||1 1⁄2 Cup (24 tbs)|
|Oat flour||1 Cup (16 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Cocoa powder||1⁄2 Cup (8 tbs)|
|Baking soda||2 Teaspoon|
|Coffee/Water||1 Cup (16 tbs), cooled to room temperature|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||2 Teaspoon|
|Raspberry jam/Fruit spread||3⁄4 Cup (12 tbs)|
|Light whipped topping||1 1⁄4 Cup (20 tbs)|
|Nonfat raspberry yogurt||1⁄3 Cup (5.33 tbs)|
1. In a large bowl, combine the flours, sugar, cocoa, and baking soda, and stir to mix well. Add the coffee or water and the milk and vanilla extract, and mix with a wire whisk until the batter is smooth. (The batter will be thin.)
2. Coat four 8-inch round pans with nonstick cooking spray. Divide the batter among the pans, and bake at 350°F for 18 to 20 minutes, or just until the top springs back when lightly touched and a wooden toothpick inserted in the center comes out clean. Be careful not to overbake. Let the cakes cool to room temperature in the pans.
3. Invert 1 cake onto a serving platter, and spread with 1/4 cup of the jam. Add the next two layers, spreading each with jam. Top with the final layer.
4. Place the whipped topping in a small bowl, and gently fold the yogurt into the topping. Spread the frosting over the sides and top of the cake. Chill the cake for several hours.