Raspberry-Mocha Cake
Raspberry-Mocha Cake
16 servings (serving size: 1 slice)
2 (8-ounce) packages chocolate sugar-free, low-fat cake mix (such as Sweet 'N Low)
1 1/2 cups strongly brewed chocolate-almond flavored coffee
1/4 cup raspberry spreadable fruit, melted
2 (0.53-ounce) packages sugar-free instant cocoa mix
1 (1.3-ounce) envelope sugar-free, reduced-calorie whipped topping mix (such as Dream Whip)
1/2 cup fat-free cold milk
1/2 teaspoon vanilla extract
Preheat oven to 375°.
Prepare cake mix according to package directions, substituting coffee for water.
Pour batter into 2 (8-inch) round cake pans. Bake at 375° for 20 to 25 minutes or until a wooden pick inserted into center comes out clean. Cool cakes in pans 10 minutes on a wire rack.
Remove cakes from pans. Poke several holes in each cake layer with a wooden pick. Brush warm cake layers with melted raspberry spread. Let cool completely on wire racks.
Combine cocoa mix and whipped topping mix in a large bowl. Add milk and vanilla; beat with a mixer at low speed until blended. Beat at high speed for 4 minutes or until soft peaks form.
Place 1 cake layer on a serving plate; top with half of frosting. Top first layer with second cake layer; spread remaining frosting on sides and top of cake. Chill frosted cake until ready to serve.
Nutritional Information
Calories:133 (0.0% from fat)
Fat:2.5g (sat 0.5g,mono 0.0g,poly 0.0g)
Protein:2.4g
Carbohydrate:28.1g
Fiber:0.7g
Cholesterol:0.0mg
Iron:0.0mg
Sodium:47mg
Calcium:0.0mg
|
Linear Mode
