4 tablespoons margarine, softened
1/4 cup light raspberry preserves with NutraSweet® brand sweetener or raspberry spreadable fruit
7 1/4 teaspoons Equal® for RecipiesTM or 24 packets Equal® sweetener or 1 cup Equal® SpoonfulTM
1/2 cup skim milk
3 tablespoons Dutch process or European process cocoa
It is essential to use Dutch process or European process cocoa for this recipe to succeed.
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 - 1 ounce unsweetened baking chocolate, optional to garnish
Fresh raspberries, as garnish
Beat margarine, preserves, egg, and Equal® in a medium bowl until smooth. Mix milk and cocoa in a glass measuring cup until smooth.
Mix combined flour, baking powder, baking soda, and salt into cake-margarine mixture atlernately with milk and cocoa, beginning and ending with dry ingredients. Pour batter into greased and floured 8-inch cake pan.
Bake in preheated 350 degree F oven until toothpick inserted in center of cake comes out clean, about 20 minutes. Cool in pan on wire rack 5 minutes; remove from pan and cool completely.
Place cake on serving plate, spread with Chocolate Glaze. Refrigerate until glaze has hardened, 15 to 20 minutes. Melt chocolate over low heat in small saucepan, stirring frequently; drizzle over top of cake in "lace" pattern. Refrigereate until chocolate has hardened, about 10 minutes.
Serving size: 1 slice Yield: 8 slices Exchanges: 1 1/2 bread, 2 1/2 fat Nutrition: 212 Calories, 5g Protein, 25g Carbohydrate, 13g Fat
Equal® Sweetener and NutraSweet® brand sweetener are registered trademarks of The Nutraweet Company. Recipe used with permission.
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Last Updated: Wednesday August 30, 2006 14:56:07
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