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Lighter Than Spring Chocolate Torte Recipe
|60% vegetable oil spread||1⁄3 Cup (5.33 tbs), softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Frozen egg substitute||6 Tablespoon, thawed (1/4 Cup Plus 2 Tablespoons)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||1 Cup (16 tbs)|
|Cocoa/European style cocoa||1⁄3 Cup (5.33 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Skim milk||2⁄3 Cup (10.67 tbs)|
|Chocolate filling||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2039 Calories from Fat 588
% Daily Value*
Total Fat 68 g104%
Saturated Fat 14.2 g71.1%
Trans Fat 0 g
Cholesterol 4.9 mg
Sodium 3023.1 mg126%
Total Carbohydrates 348 g116.2%
Dietary Fiber 43.4 g173.8%
Sugars 113 g
Protein 58 g115.1%
Vitamin A 60.7% Vitamin C 3.3%
Calcium 65.5% Iron 106.5%
*Based on a 2000 Calorie diet
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.
Prepare Chocolate Filling.
Spread half of filling on top of each layer.
Stack layers; cover and refrigerate.