Friday, July 9, 2010

Chocolate Glazed (Raspberry) Sour Cream Cake

  • 1 box reduced sugar chocolate cake mix
  • 1 can Diet Soda (I used Raspberry Diet Rite for a fruit flavor)
  • 3 TBSP Coffee granules, divided
  • 1/4 cup plus 1 TBSP hot water
  • 1/2 tub Betty Crocker Whipped Chocolate Frosting
  • 1 cup Cool Whip Free
  • 2 TBSP Fat Free Sour Cream
  • Fresh strawberries or raspberries for garnish, if desired.
  1. SPRAY 2 (9-inch) round pans; and preheat the oven to 350.

  2. Mix cake mix and diet soda in a large mixing bowl. Stir 2 Tbsp. coffee granules in 1/4 cup hot water and add to bowl; pour into prepared pans. Bake as directed on package. Cool in pans in the refrigerator for 30 minutes. (This is to speed up the process. You can cool on a wrack too.)

  3. DISSOLVE remaining coffee granules in 1 TBSP hot water (I wrapped a coffee filter around the granules so it wouldn't be grainy). Melt chocolate frosting in the microwave for 45 seconds. Stir in coffee and sour cream until well blended; pour 1/3 cup mixture into medium bowl. Whisk in COOL WHIP.

  4. STACK cake layers on plate, spreading COOL WHIP mixture between layers. Pour remaining warm glaze over cake, allowing excess to drip down side. Top with berries if desired. Refrigerate 30 min. or until glaze firms a little.

Makes 12 servings

Calories 214
Fat 4.5g
Sat Fat 2g
Sodium 381mg
Potassium 56mg
Carbs 45g
Fiber 1g
Sugars 16g
Protein 2g

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