Lighter Than Spring Chocolate Torte Recipe
Ingredients
| 1/3 cup 60% vegetable oil spread, softened | ||
| Sugar | 1/2 Cup (16 tbs) | |
| 1/4 cup plus 2 tablespoons frozen egg substitute, thawed | ||
| Vanilla extract | 1 Teaspoon | |
| All purpose flour | 1 Cup (16 tbs) | |
| 1/3 cup cocoa or European style cocoa | ||
| Baking powder | 3/4 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| Skim milk | 2/3 Cup (16 tbs) | |
| Chocolate filling | ||
Directions
Preheat oven to 350°F.
Grease and flour two 8-inch round layer pans; line bottoms with wax paper.
Grease and flour paper.
Beat vegetable oil spread and sugar until well blended; add egg substitute and vanilla.
Stir together flour, cocoa, baking powder and baking soda; add alternately with milk to sugar mixture, beating well.
Divide batter into prepared pans.
Bake 15-20 minutes or until wooden pick inserted in center comes out clean; cool in pans 10 minutes.
Invert onto wire rack; remove wax paper.
Cool completely.
Prepare Chocolate Filling.
Spread half of filling on top of each layer.
Stack layers; cover and refrigerate.
Grease and flour two 8-inch round layer pans; line bottoms with wax paper.
Grease and flour paper.
Beat vegetable oil spread and sugar until well blended; add egg substitute and vanilla.
Stir together flour, cocoa, baking powder and baking soda; add alternately with milk to sugar mixture, beating well.
Divide batter into prepared pans.
Bake 15-20 minutes or until wooden pick inserted in center comes out clean; cool in pans 10 minutes.
Invert onto wire rack; remove wax paper.
Cool completely.
Prepare Chocolate Filling.
Spread half of filling on top of each layer.
Stack layers; cover and refrigerate.
Chef
