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Ingredientes
- 1/2 c. semisweet chocolate chips melted
- 1/4 c. nonfat lowfat sour cream
- 1/8 tsp almond extract
- 13 ounce angel food cake * (see directions)
- 1/4 c. Boysenberry jam (all-fruit type), melted
- 4 ounce Cold Whip Lite thawed
- 1/2 tsp unsweetened cocoa
Direcciones
- To make chocolate filling:Combine hot melted chocolate, lowfat sour cream and almond extract.
- Cold till slightly thickened.
- To assemble cake:Using a serrated knife, cut cake horizontally into 3 layers.
- Spread chocolate filling on bottom layer. Top with second layer and spread with fruit spread. Top with third layer. Frost top and sides of cake with whipped topping. Sift cocoa over top and sides of cake.
- Chill till ready to serve.
- * double the filling and frosting amounts if you're making an angel food cake from a 1-lb. mix.
- Speed cooking strategy: heat the chocolate and fruit spread in a microwave.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 12 servings | |
| Calories 201 | |
| Calories from Fat 39 | 19% |
| Total Fat 4.39g | 5% |
| Saturated Fat 2.93g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 245mg | 10% |
| Potassium 108mg | 3% |
| Total Carbs 37.3g | 10% |
| Dietary Fiber 0.4g | 1% |
| Sugars 22.82g | 15% |
| Protein 3.69g | 6% |
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