Chocolate-Glazed Raspberry Torte |
|
 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 20 |
|
Folks just wonât believe a dessert so decadent and delicious could be so low-fat. Our Test Kitchen can take a bow for this mouthwatering recipe with its fresh-fruit flavor, cake-mix convenience and impressive presentation. Ingredients:
1 package white cake mix (regular size) |
1 cup water |
4 egg whites |
1/3 cup unsweetened applesauce |
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed |
1-1/2 cups fresh raspberries, divided |
1/2 cup sugar |
1/4 cup baking cocoa |
1/3 cup fat-free milk |
4 ounces semisweet chocolate, chopped |
Directions:
1. Coat a 15-in. x 10-in. x 1-in. baking pan with cooking spray. Line with waxed paper and coat the paper with cooking spray; set aside. In a large bowl, combine the cake mix, water, egg whites and applesauce. Beat on medium speed for 2 minutes. Pour into prepared pan.
2. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
3. In a large bowl, combine the whipped topping and 1-1/4 cups raspberries. Cut cake into three 10-in. x 5-in. rectangles. Place one layer on a serving plate; top with half of the berry mixture. Repeat layers. Top with remaining cake.
4. For glaze, in a small saucepan, combine the sugar, cocoa and milk until smooth. Bring to a boil. Remove from the heat. Stir in chocolate until melted; cool slightly. Pour over cake. Refrigerate until serving. Garnish with remaining raspberries. Yield: 20 servings.
|
|