Vegetable oil spray
–CAKE–
1 cn (14 ounces) nonfat condensed
-milk
Egg substitute equivalent to
-5 eggs
1/2 c Fat free milk
1/2 c Sugar
1/4 c Unsweetened cocoa powder
1/4 c Nonfat or low-fat chocolate
-syrup
1 1/4 c Seedless all-fruit raspberry
-preserves
10 oz Fresh or frozen raspberries;
-thawed
1 tb Powdered sugar
Preheat oven to 350 degrees F. Spray a nonstick round cake pan with
vegetable oil spray. Cut a circle of parchment paper or waxed paper to fit
the bottom of the pan. Place paper in the pan. If using waxed paper, spray
the top with vegetable oil spray. In a large bowl, whisk together all cake
ingredients. Pour into prepared pan. Place the pan in the middle of a 12 by
17 by 1-inch jelly-roll pan and fill jelly-roll pan half full with warm
water, or place cake pan in a baking pan (the bottom of a broiler pan works
well) and add warm water to a depth of 1-inch.
Bake for 40 to 45 minutes, or until a toothpick inserted in the center
comes out clean. Remove cake pan from water and let cool on a wire rack for
10 minutes. Carefully invert onto a plate (it is not necessary to loosen
sides first) and remove paper. Let cool for 15 minutes.
While cake is cooling, heat preserves in a small saucepan over low heat,
stirring occasionally. To serve, cut cake into 10 pie-shaped slices. Spoon
2 tablespoons of warmed preserves on each dessert plate. Place cake slice
on preserves. Top with raspberries, then dust lightly with powdered sugar.
Top the cake with a thin coating of the preserves. Sprinkle with about half
the raspberries. Cut the cake into 10 pie-shaped slices. Spoon remaining
preserves on each dessert plate. Place each cake slice on preserves. Top
with remaining raspberries, then dust lightly with powdered sugar.
For a more formal presentation, place raspberries in a ring around the top
of the cake before cutting. Sprinkle any remaining berries on dessert
plate.
Yield: 10 servings
Notes: Recipe courtesy of Carol Ritchie, “American Heart Association
Low-Fat, Low-Cholesterol Cookbook”
Yields
1 Servings