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Chocolate And Raspberry Cream Torte

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  Extra light corn oil spread 6 Tablespoon
  Sugar 1 Cup (16 tbs)
  Skim milk 1 Cup (16 tbs)
  White vinegar 1 Tablespoon
  Vanilla extract 1⁄2 Teaspoon
  All purpose flour 1 1⁄4 Cup (20 tbs)
  Cocoa/Hershey' s european style cocoa 1⁄3 Cup (5.33 tbs) (Hershey'S)
  Baking soda 1 Teaspoon
  Red raspberry jam 1⁄4 Cup (4 tbs)
  Raspberry cream 1 Tablespoon (As Required)

Heat oven to 350°F.
Spray 15 1/2 x 10 1/2 x 1-inch jelly-roll pan with vegetable cooking spray.
In medium saucepan over low heat, melt corn oil spread; stir in sugar.
Remove from heat; stir in milk, vinegar and vanilla.
In small bowl, stir together flour, cocoa and baking soda; add gradually to sugar mixture, stirring with whisk until well blended.
Pour into prepared pan.
Bake 16 to 18 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pan to wire rack.
Cool completely.
To assemble, cut cake crosswise into four pieces.
Place one piece on serving plate; spread 1 tablespoon jam over top.
Carefully spread a scant 3/4 cup Raspberry Cream over jam.
Repeat procedure with remaining cake layers, jam and Raspberry Cream, ending with plain layer on top.
Spread remaining 1 tablespoon jam over top.
Spoon or pipe remaining Raspberry Cream over jam.
Refrigerate torte until ready to serve.
Garnish as desired.
Cover; refrigerate leftover torte.
Raspberry Cream: Thaw and thoroughly drain 1 package (10 ounces) frozen red raspberries.
In blender container, place raspberries.
Cover; blend until smooth.
Strain in sieve; discard seeds.
In small mixer bowl, prepare 1 envelope (1.3 ounces) dry whipped topping mix as directed on package, using 1/2 cup cold skim milk, omitting vanilla and adding 2 to 3 drops red food color, if desired.
Fold in pureed raspberries.

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