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Chocolate Torte Recipe
|Margarine||1⁄2 Cup (8 tbs), softened|
|Sugar||2 Cup (32 tbs), divided|
|Nonfat buttermilk||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|No sugar added all fruit seedless raspberry spread||3⁄4 Cup (12 tbs)|
|Unsweetened cocoa||2⁄3 Cup (10.67 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|1% fat milk||1 Cup (16 tbs)|
|Vanilla extract||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 5986 Calories from Fat 2504
% Daily Value*
Total Fat 295 g453.1%
Saturated Fat 30.1 g150.4%
Trans Fat 0 g
Cholesterol 211.5 mg
Sodium 2057.7 mg85.7%
Total Carbohydrates 765 g255.1%
Dietary Fiber 96 g383.9%
Sugars 401.3 g
Protein 113 g225.7%
Vitamin A 82.5% Vitamin C 0.18%
Calcium 24.6% Iron 118%
*Based on a 2000 Calorie diet
Add egg whites and egg, one at a time, beating after each addition.
Combine buttermilk and water.
Combine flour and next 3 ingredients; add to margarine mixture alternately with buttermilk mixture.
Mix after each addition.
Pour batter into 2 (8-inch) round cakepans coated with cooking spray.
Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes; remove from pans.
Stir raspberry spread well.
Slice each cake layer in half horizontally.
Place 1 layer on plate; spread with 1/4 cup raspberry spread.
Repeat with next 2 layers; top with fourth layer.
Cover and chill.
Combine remaining 1/2 cup sugar, 2/3 cup cocoa, and cornstarch in top of a double boiler.
Stir in milk.
Bring water to a boil.
Reduce heat to low; cook, stirring constantly, 18 minutes or until of spreading consistency.
Stir in vanilla.
Cover and chill.
Spread on top and sides of cake.
If desired, garnish with raspberries and mint sprigs.