Raspberry-Chocolate Angel Torte

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1/2 c Semisweet chocolate chips;
1/4 c Raspberry all-fruit spread;
1/8 ts Almosd extract
1/4 c Nonfat sour cream
1/2 ts Unsweetened cocoa
1/2 ct (4-oz) frozen
1 Angel (13 oz) food cake

Original recipe makes 12 Servings



From: diane Date: Sun, 28 Jul 1996 15:55:25 EDT Combine warm melted chocolate, sour cream and almond extract. Cool until slightly thickened. Using a serrated knife, cut cake horozontally into 3 layers. Spread 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. Refrigerate until ready to serve. About 157 calories, 4 g fat (22% of calories) 0 mg cholesterol. 240 mg sodium, 0.4 g dietary fiber EAT-L Digest 27 July 96 From the EAT-L recipe list. Downloaded from G Internet, G Internet.

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