How does a Chocolate Raspberry Cake with whipped topping and raspberry fruit preserves between the layers, and more whipped topping and fresh raspberries on top sound to you? It sounds absolutely mouthwatering to me and it is just as good as it sounds.
No one loves a good over the top dessert better than I, and I have the mom jeans to prove it. Moving forward I plan to implement some of the tips and techniques I have shared with you on reducing calories in desserts. Please don’t think I won’t ever post decadent desserts again. I promise I will, it’s just time for a little more balance.
While researching healthier options I’ve come across a few and will also be working on modifying some of my existing recipes. Keep in mind that even when a lighter option is presented it’s not a license to go overboard. Moderation is still the key.
Today I’m sharing a Chocolate Raspberry Cake adapted from the Sugar Solution Cookbook. I’ve had this book for years and shared many of the recipes with my students when I was teaching. Not only is it filled with yummy desserts but recipes and ideas for meals around the clock. At 161 calories per slice this was one phenomenal cake and I hope you enjoy it!
- ¾ cup whole grain pastry flour
- ¼ cup all-purpose flour
- ½ cup raw organic sugar
- 1 tsp baking powder
- ¼ tsp salt
- 2 TBS canola oil
- 2 large egg yolks, at room temperature
- 1 tsp vanilla bean paste
- 2 large egg white, at room temperature
- 1 8oz container low-fat vanilla yogurt
- 1 ¼ cup reduced-fat whipped topping
- 1 ½ cup raspberries
- ½ cup raspberry all-fruit preserves, melted
- Preheat the oven to 350°F. and coat an 8-inch round baking pan with cooking spray.
- In a medium bowl, whisk the flour, sugar, cocoa, baking powder and salt and set aside.
- Place the yogurt, oil, egg yolks, and vanilla paste in a large bowl and beat on medium speed until well blended with an electric mixture.
- Using clean beaters and clean bowl, beat the egg whites until stiff peaks form.
- Stir the flour mixture and yogurt mixture just until well blended.
- Fold in the egg whites until no streaks of white remain.
- Pour batter into the prepared pan and bake for 35 minutes, or until a toothpick tests clean.
- Cool in the pan on a rack for 5 minutes then remove from the pan and place on the rack to cool completely.
- To serve, split the cake into two layers.
- Spread 1 cup of whipped topping over 1 layer followed by a thin layer of the raspberry preserves.
- Top with the remaining layer and pipe or spoon dollops of whipped topping around the cake and garnish with remaining raspberries.
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