LIGHT CHOCOLATE TORTE WITH RASPBERRY FILLING

Light Chocolate Torte with Raspberry Filling image

For an elegant ending to the meal, impress guests with this gorgeous guilt-free torte. The chocolate cake by itself is truly wonderful, but the light, creamy raspberry filling really makes it special. -Sharon Kurtz, Emmaus, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 16

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Ingredients

2 cups sugar
1 cup water
1 cup buttermilk
2 eggs
1/2 cup unsweetened applesauce
1/4 cup canola oil
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 package (8 ounces) reduced-fat cream cheese
1/2 cup confectioners' sugar
1/4 cup seedless raspberry jam
Fresh raspberries, mint sprigs and additional confectioners' sugar, optional

Steps:

In a large bowl, beat the sugar, water, buttermilk, eggs, applesauce, oil and vanilla until well blended. Combine the flour, cocoa, baking powder, salt and baking soda; gradually beat into sugar mixture until blended., Transfer to two 9-in. round baking pans coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat the cream cheese, confectioners' sugar and jam until blended. Split each cake into two horizontal layers. Place a bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. Garnish with raspberries, mint and additional confectioners' sugar if desired.

Nutrition Facts : Calories 281 calories, Fat 8g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 223mg sodium, Carbohydrate 49g carbohydrate (34g sugars, Fiber 2g fiber), Protein 5g protein.