| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Margarine; softened |
| 1/4 |
c |
Light raspberry preserves with NutraSweet sweetener |
| 1 |
|
Egg |
| 24 |
pk |
Equal Sweetener |
| 1/2 |
c |
2% milk |
| 3 |
tb |
Cocoa |
| 1 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Low/no fat sour cream |
| 1/2 |
c |
Un-sweetened bakers chocolate |
| 18 |
pk |
Equal |
INSTRUCTIONS
CHOCOLATE GLAZE
Beat margarine, fruit preserves, egg and Equal in medium bowl until smooth.
Mix milk and cocoa in glass measuring cup until smooth. Mix combined flour,
baking powder, baking soda, and salt into cake margarine mixture
alternately 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 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 harden, about 10
minutes. Makes 8 servings.
CHOCOLATE GLAZE: Melt chocolate in microwave. Add Equal to sour cream mix
then add melted chocolate stir until completely mixed. Spread over cake.
Posted to Bakery-Shoppe Digest V1 #446 by "Doug & Bonnie Worrell"
<worrdoug@mcn.net> on Dec 11, 1997
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