.
Ingredients:
4
tablespoons margarine, softened
1/4
cup light raspberry preserves with NutraSweet® brand sweetener
or raspberry spreadable fruit
1
egg
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 Chocolate Glaze
1/2
- 1 ounce unsweetened baking chocolate, optional to garnish
Fresh
raspberries, as garnish
Instructions:
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. Refrigerate
until chocolate has hardened, about 10 minutes.
Nutrition
Facts:
Servings:
8
Amount
Per Serving: Calories 212
Fat
13 g, Cholesterol - mg
Carbohydrates
25 g, Sodium - mg,
Courtesy
of: http://www.sugar-free-recipes.com
|