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Mother’s Day Dessert: Chocolate Raspberry Torte

Source: www.tasteofhome.com

 
 
 
 
For an elegant ending to the meal, impress guests with this gorgeous guilt-free torte. “The chocolate cake by itself is truly wonderful, but the light, creamy raspberry filling really makes it special,” says Sharon Kurtz, of Emmaus, Pennsylvania.
 
16 Servings
Prep: 30 min.
Bake: 25 min. + cooling

 

 Ingredients

  • 2 cups sugar
  • 1 cup water
  • 1 cup buttermilk
  • 2 eggs
  • 1/2 cup unsweetened applesauce
  • 1/4 cup canola oil
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/2 cup confectioners’ sugar
  • 1/4 cup seedless raspberry jam
  • Fresh raspberries, mint sprigs and additional confectioners’ sugar, optional

Directions

  • In a large bowl, beat the sugar, water, buttermilk, eggs, applesauce,oil and vanilla until well blended.
  • Combine the flour, cocoa, baking powder, salt and baking soda; gradually beat into sugar mixture until blended.
  • Transfer to two 9-in. round baking pans coated with cooking spray.
  • Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • In a small bowl, beat the cream cheese, confectioners’ sugar and jam until blended.
  • Split each cake into two horizontal layers.
  • Place a bottom layer on a serving plate; spread with a third of the filling.
  • Repeat layers twice. Top with remaining cake layer.
  • Garnish with raspberries, mint and additional confectioners’ sugar if desired.

Yield: 16 servings.

Nutrition Facts: 1 slice (calculated without optional garnish) equals 281 calories, 8 g fat (3 g saturated fat), 37 mg cholesterol, 223 mg sodium, 49 g carbohydrate, 2 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
 
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1 Comment

Posted by on April 30, 2012 in Cake, Mother's Day

 

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Fudgy Chocolate Dessert

With a cake-like brownie bottom and layers of chocolate and hot fudge, this scrumptious treat is a chocolate lover’s dream. “It’s my most requested recipe,” Bonnie Bowen confirms from Adrian, Michigan.

 Fudgy Chocolate Dessert

20 Servings
Prep: 25 min.
Bake: 20 min. + chilling

Ingredients

  • 1 package (18-1/4 ounces) chocolate cake mix
  • 1 can (15 ounces) solid-pack pumpkin
  • 3 cups cold fat-free milk
  • 2 packages (1.4 ounces each) sugar-free instant chocolate pudding mix
  • 1 package (8 ounces) fat-free cream cheese
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • 1/4 cup fat-free hot fudge ice cream topping
  • 1/4 cup fat-free caramel ice cream topping
  • 1/4 cup sliced almonds, toasted

Directions

  • In a large bowl, combine cake mix and pumpkin (mixture will be thick).
  • Spread evenly into a 13-in. x 9-in. baking dish coated with cooking spray.
  • Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
  • Cool completely on a wire rack.
  • In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.
  • In a small bowl, beat cream cheese until smooth. Add pudding; beat until well blended.
  • Spread over cake. Cover and refrigerate for at least 2 hours.
  • Just before serving, spread whipped topping over dessert. Drizzle with fudge and caramel toppings; sprinkle with almonds.
  • Refrigerate leftovers.

Yield: 20 servings.

Nutrition Facts: 1 piece equals 200 calories, 5 g fat (2 g saturated fat), 2 mg cholesterol, 376 mg sodium, 35 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
 

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