Chocolate Torte

Oxmoor House
12 servings.


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1/2 cup margarine, softened
2 cups sugar, divided
2 egg whites
1 egg
1 cup nonfat buttermilk
1/2 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsweetened cocoa
Vegetable cooking spray
3/4 cup no-sugar-added raspberry spread
2/3 cup unsweetened cocoa
1/4 cup cornstarch
1 cup 1% low-fat milk
1/4 teaspoon vanilla extract
Fresh raspberries (optional)
Fresh mint sprigs (optional)


Beat margarine at medium speed of an electric mixer until creamy; add 1 1/2 cups sugar, beating until fluffy. Add egg whites and egg, one at a time, beating after each addition. Combine buttermilk and water. Combine flour and next 3 ingredients; add to margarine mixture alternately with buttermilk mixture. Mix after each addition.

Pour batter into 2 (8-inch) round cakepans coated with cooking spray. Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Let cool.

Stir raspberry spread well. Slice each cake layer in half horizontally. Place 1 layer on plate; spread with 1/4 cup raspberry spread. Repeat with next 2 layers; top with fourth layer. Cover and chill.

Combine remaining 1/2 cup sugar, 2/3 cup cocoa, and cornstarch in top of a double boiler. Stir in milk. Bring water to a boil. Reduce heat to low; cook, stirring constantly, 18 minutes or until of spreading consistency. Stir in vanilla. Cover and chill. Spread on top and sides of cake. If desired, garnish with raspberries and mint sprigs.

Created date

August 2009

Nutritional Information

Calories 349
Caloriesfromfat 24 %
Fat 9.5 g
Satfat 2.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 6.7 g
Carbohydrate 60 g
Fiber 0.0 g
Cholesterol 20 mg
Iron 0.0 mg
Sodium 260 mg
Calcium 0.0 mg