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Raspberry-Chocolate Angel Torte

2 Tbsp. / 30 ml Watkins Chocolate Dessert Mix
2 Tbsp. / 30 ml Sugar
2 Tbsp. / 30 ml Water
1/2 Cup / 125 ml Skim Milk
1/4 Cup / 60 ml Semi-Sweet Chocolate Chips
One 16 oz. / 454 g Angel Food Cake (store-bought or home-made)
1/3 Cup / 80 ml Raspberry Preserves
1 Container (8 oz. / 227 g) Frozen Reduced-Calorie Whipped Topping, thawed
1 teas. / 5 ml Watkins Raspberry Extract
For garnish, 1/2 teas. / 2.5 ml Watkins Pure Baking Cocoa

Combine Dessert Mix, sugar, and water in small saucepan; stir in milk and mix until dissolved. Cook over medium heat, stirring constantly, until mixture begins to boil and thicken. Remove from heat and stir in chocolate chips. Quick-chill by placing saucepan in a larger bowl of ice water, stirring occasionally, until mixture comes to room temperature.

Using a serrated knife, cut cake horizontally into 3 layers. Spread chocolate mixture on bottom layer. Top with second layer and spread with raspberry preserves. Top with third layer. Combine whipped topping and Raspberry Extract. Frost top and sides of cake. If desired, sift Cocoa over top of cake. Refrigerate until serving time. Makes 12 servings.

Nutritional Information Per Serving:
Calories 190, Protein 3g, Carbohydrates 37g, Sodium 220mg, Fat 4g, Saturated Fat 3g, Cholesterol 0mg, Dietary Fiber 0g

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© Copyright 2006 The Rising Stars Team

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