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Ingredientes
- 1 3/4 c. all-purpose flour
- 3/4 c. unsweetened cocoa pwdr
- 1 tsp baking soda
- 1/2 c. margarine or possibly butter
- 1 1/2 c. sugar
- 1/2 tsp vanilla
- 1 x egg
- 1 x egg white
- 1/2 c. plain low-fat yogurt
- 1 c. cool water
- 1/4 c. seedless red raspberry preserves Sifted powdered sugar
Direcciones
- Lightly grease and flour 2 (8 x 1 1/2 inch or possibly 9 x 1 1/2 inch) round baking pans. Stir together flour, cocoa pwdr and baking soda. In a large mixer bowl beat margarine or possibly butter with electric mixer on medium speed about 30 seconds. Add in sugar and vanilla; beat till well combined. Add in egg and egg white, one at a time, beating 1 min after each. Stir in yogurt. Add in dry ingredients and cool water alternately to beaten mix. Beat on low speed after each addition just till combined. Pour batter into baking pans. Bake in a 350 degree oven for 25 to 30 min for 8 inch layers or possibly till a wooden toothpick inserted near the center comes out clean. Cold 10 min on wire racks. Then remove from pans; cold. To assemble place one layer on a serving plate; spread with preserves; top with second layers.
- Top with sifted powdered sugar.
- Makes 12 servings.
- riboflavin
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 12 servings | |
| Calories 281 | |
| Calories from Fat 80 | 28% |
| Total Fat 9.01g | 11% |
| Saturated Fat 1.8g | 7% |
| Trans Fat 1.41g | |
| Cholesterol 17mg | 6% |
| Sodium 207mg | 9% |
| Potassium 48mg | 1% |
| Total Carbs 47.09g | 13% |
| Dietary Fiber 1.6g | 5% |
| Sugars 28.79g | 19% |
| Protein 3.74g | 6% |
