6
tablespoons light corn oil
spread
1 cup sugar
1 cup skim milk
1 tablespoon white vinegar
½ teaspoon vanilla extract
1 ¼ cups all purpose flour
1/3 cup cocoa
1 teaspoon baking soda
¼ cup red raspberry jam
Raspberry Cream (recipe
below)
Heat
oven to 350 degrees. Spray
15 ½ x 10 ½
x1 inch jelly roll pan with cooking spray.
In a medium saucepan over low heat melt the corn oil
spread; stir in the
sugar. Remove from
heat; stir in milk,
vinegar and vanilla. In
a small bowl,
stir together flour, cocoa, and baking soda; add gradually to sugar
mixture,
stirring with whisk until well blended.
Pour mixture into prepared pan.
Bake
16 to 18 minutes or until a wooden pick inserted in the center comes
out
clean. Cool for 10
minutes; remove from
pan to wire rack. Cool
completely. To
assemble, cut cake crosswise into four
pieces. Place one
piece on serving
plate; spread 1 tablespoon jam over the top.
Carefully spread ¾ cup Raspberry Cream over the
jam. Repeat
procedure with remaining cake
layers, jam and Raspberry Cream, ending with a plain layer on the top. Spread remaining 1
tablespoon jam over the
top. Spoon or pipe
the remaining
Raspberry Cream over the jam.
Refrigerate torte until ready to serve.
Garnish as desired. Cover
and
refrigerate left-over torte. Makes 14
servings.
Raspberry
Cream
Thaw
and drain 10 ounces of frozen red raspberries. In
blender container, place raspberries and
blend until smooth. Strain
in sieve;
discard seeds. In a
small mixer bowl
prepare one envelope dry whipped topping as directed on the package,
using ½
cup cold skim milk, omitting vanilla and adding 2-3 drops of red food
coloring,
if desired. Fold in
pureed raspberries.
