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    Devilish Raspberry Cake


    Source of Recipe


    Internet

    List of Ingredients




    COCOA CAKE
    1 c Whole Wheat Flour
    1 c Unbleached Flour
    3/4 c Light Brown Sugar, packed
    1/2 c Cocoa Powder
    1 ts Baking Powder
    1 ts Baking Soda
    1 1/4 c Nonfat Vanilla Yogurt
    1/2 c Canola Oil
    1/2 c Fat Free Egg Substitute
    1 ts Vanilla

    RASPBERRY SAUCE
    3 c Raspberries
    1/3 c Raspberry Preserves
    1 ts Lemon Juice
    Low-Fat Whipped Topping

    Recipe



    To make the cocoa cake: In a large bowl, thoroughly mix the whole wheat
    flour, unbleached flour, brown sugar, cocoa, baking powder and baking
    soda.

    Place the yogurt, oil, egg and vanilla in another large bowl. Using an electric
    mixer on low speed, beat for 30 seconds to combine.

    Add the dry ingredients and beat on low speed until just combined.
    Increase speed to high and beat for about 3 minutes.

    Coat a 9" X 9" baking dish or a 9" springform pan with no-stick spray.
    If you intend to unmold the cake, cut a piece of wax paper to fit the bottom
    and spray the paper. Pour the batter into the pan. Bake at 350F degrees
    for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.

    Let cool on a wire rack.(If unmolding, let cool on the rack for 10 minutes.
    Unmold onto a plate and peel off the paper; let cool completely.)

    To make the raspberry sauce: Puree 1 cup of the raspberries. Set aside.

    In a 2-quart saucepan over medium-low heat, melt the preserves. Stir in the
    lemon juice and pureed raspberries. Heat for 1 minute. Add the remaining
    2 cups of raspberries and stir well to coat them with glaze. Set aside to cool.

    To serve, cut the cake into pieces and transfer to dessert plates. Spoon sauce
    over the cake and add topping.

 

 

 


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