Chocolate And Raspberry Cream Torte

-FOR THE CAKE-
6 tb Xtra lite corn oil spread 1/3 c HERSHEY’S Cocoa
1 c Sugar -or Hershey’s European style
1 c Skim milk -cocoa…
1 ts White vinegar 1 ts Baking soda
1/2 ts Vanilla extract 1/4 c Red raspberry jam
1 1/4 c Flour

———————–FOR THE RASPBERRY CREAM———————–
10 oz Frozen red raspberrys- 1/2 c Cold skim milk
-[thawed and drained] 3 dr Red food coloring
1 1/3 oz Dry whipped topping

To make the cake…
Preheat oven to 350… Spray a 15″x10″x1″ jelly roll pan with
PAM or other cooking spray…
In a med. saucepan over low heat, melt the corn oil spreadand stir
in the sugar… Remove from the heat and stir in the milk, vinegar and
vanilla… In a small bowl stir together the flour, cocoa, and baking
soda, and then add it gradually to the sugar mixture, stirring with a
wisk until wel blended… Pour into prepared pan and bake 16 to 18
min.or until wooden pick inserted into center comes out clean… Cool
for 10 min. remove from pan to wire rack… Cool completely…

To make the filling and assemble…
Thaw and drain the frozen raspberrys, then put in blender
container and blend until smooth…In a small mixer bowl put whipped
topping mix and the cold skim milk *do not add vanilla* and add the
red food coloring… fold in the raspberry puree’…

Cut cake crosswise into 4 equal pieces… Place 1 piece on cake or
serving plateand spread itb jam on top, the spread a scant 3/4 cup of
the cream filling over the jam… Repeat with the other 3 cake
pieces…
Use the remaining jam and cream filling to garnish the top as you
desire… Refrigerate the torte until ready to serve…

Nutritional Info… per serving

170 Calories 0mg Cholesterol 3gm Protein 100mg
Sodium 34gm Carbohydrates 40mg Calcium 3gm Fat