Raspberry Chocolate Cake Recipe
Ingredients
| 19 Grams Fat/Serving | ||
| All purpose flour | 1 3/4 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Shortening | 1/2 Cup (16 tbs) | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Vanilla | 1/2 Teaspoon | |
| Eggs | 2 | |
| Dairy sour cream | 1/2 Cup (16 tbs) | |
| Unsweetened chocolate square | 3 , cooled | |
| Cold water | 1 Cup (16 tbs) | |
| 1/4 cup seedless red raspberry preserves | ||
| Whipping cream | 1/2 Cup (16 tbs) | |
| 19 Gram Fat/Serving | ||
| Unsweetened cocoa powder | 3/4 Cup (16 tbs) | |
| Margarine | 1/2 Cup (16 tbs) | |
| Egg | 1 | |
| Egg white | 1 | |
| 1/2 cup plain low-fat yogurt | ||
| 1 4-ounce container frozen whipped dessert topping, 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.
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.
Chef
