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recipe builder
chocolate custard cake with raspberries
servings | 10
POINTS per serving | 4
course | cakes
Ingredients
14 oz fat-free sweetened condensed milk
1 1/4 cup Egg Beaters Egg Beaters
1/2 cup fat-free milk
1/4 cup Hershey's Genuine Chocolate Flavored Lite Syrup
1 1/4 cup Smucker's Simply Fruit Red Raspberry Fruit Spread
10 oz raspberries
1 Tbsp powdered sugar
Instructions
Preheat oven to 350? F. Spray an 8-inch nonstick round cake pan with vegetable oil spray. Cut a circle of parchment paper or wax paper to fit the bottom of the pan. Place paper in pan. If using wax paper, spray the top with vegetable oil spray. In a large bowl, whisk together all cake ingredients. Pour into prepared pan. Place the pan in the middle of a 12x17x1-inch jelly-roll pan and fill jelly-roll pan half full with warm water, or place cake pan in a baking pan (the bottom of a broiler pan works well) and add warm water to a depth of 1 inch. Bake for 40 to 45 minutes, or until a toothpick inserted in the center of cake comes out clean. Remove cake pan from water and let cool on a wire rack for 10 minutes. Carefully invert onto a plate (it is not necessary to loosen sides first) and remove paper. Let cool for 15 minutes. While cake is cooling, heat preserves in a small saucepan over low heat, stirring occasionally. Top the cake with a thin coating of the preserves. Sprinkle with about half the raspberries. Cut the cake into 10 pie-shaped slices. Spoon remaining preserves on each dessert plate. Place each cake slice on preserves. Top with remaining raspberries, then dust lightly with powdered sugar. For a more formal presentation, place raspberries in a ring around the top of the cake before cutting. Sprinkle any remaining berries on the dessert plates. Serves 10. Cook's Tip This flanlike cake isn't a high riser ? it doesn't contain any flour or leavening agent. Nutrient Analysis Calories: 293 Protein: 8 g Carbohydrates: 68 g Total fat: 1 g Saturated: 0 g Polyunsaturated: 0 g Monounsaturated: 0 g Cholesterol: 2 mg Sodium: 103 mg
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