Chocolate Torte

Recipe from

Oxmoor House

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


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.