 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
|
This dazzling cake is a show stopper! Layers of chocolate, whipped topping, and fruit make this worthy of any occasion. Made with healthy ingredients. Ingredients:
1 cup whole grain pastry flour |
1/2 cup sugar |
3 tablespoons unsweetened cocoa powder |
1 teaspoon baking powder |
1/4 teaspoon salt |
1 container (8 ounces) low-fat vanilla yogurt |
2 tablespoons canola oil |
2 large egg yolks, at room temperature |
1 teaspoon vanilla extract |
2 large egg whites, at room temperature |
1 1/4 cups reduced-fat whipped topping |
1 1/2 cups raspberries |
1/2 cup raspberry all-fruit preserves, melted |
mint sprigs for garnish (optional) |
Directions:
1. . Preheat the oven to 350°F. Coat an 8 round baking pan with cooking spray. 2. In a medium bowl, mix the flour, sugar, cocoa, baking powder, and salt. 3. In a large bowl, mix the yogurt, oil, egg yolks, and vanilla. 4. Place the egg whites in a medium bowl. Using an electric mixer on high speed, beat until stiff peaks form. 5. Stir the flour mixture into the yogurt mixture just until blended. Fold in the egg whites until no streaks of white remain. Pour into the prepared pan. 6. Bake for 35 minutes, or until a wooden pick inserted in the center comes out clean. Cool on a rack for 5 minutes. Remove from the pan and place on the rack to cool completely. 7. To serve, split the cake horizontally into 2 layers. Spread 1 cup of the whipped topping over 1 layer. Top with 1 cup of the raspberries and drizzle with the preserves. Top with the remaining cake layer and spoon 12 dollops of the remaining whipped topping around the cake. Top each with a few of the remaining raspberries and garnish with the mint (if using).
|
|