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  • Boysenberry Chocolate Torte

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    Boysenberry Chocolate Torte
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 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

    Directions

    1. To make chocolate filling:Combine hot melted chocolate, lowfat sour cream and almond extract.
    2. Cold till slightly thickened.
    3. To assemble cake:Using a serrated knife, cut cake horizontally into 3 layers.
    4. 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.
    5. Chill till ready to serve.
    6. * double the filling and frosting amounts if you're making an angel food cake from a 1-lb. mix.
    7. Speed cooking strategy: heat the chocolate and fruit spread in a microwave.

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