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Add a photoServings: 12
Ingredients
- 1/2 c. Semisweet chocolate chips, melted
- 1/4 c. Nonfat lowfat sour cream
- 1/8 tsp Almosd extract
- 1 x Angel (13 ounce) food cake
- 1/4 c. Blackberry all-fruit spread, melted
- 1/2 ct (4-ounce) frzn reduced-calorie whipped topping, thawed
- 1/2 tsp Unsweetened cocoa
Directions
- Combine hot melted chocolate, lowfat sour cream and almond extract. Cold till 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. Chill till ready to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 17g | |
| Recipe makes 12 servings | |
| Calories 57 | |
| Calories from Fat 28 | 49% |
| Total Fat 3.12g | 4% |
| Saturated Fat 1.86g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 24mg | 1% |
| Potassium 42mg | 1% |
| Total Carbs 6.61g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 4.89g | 3% |
| Protein 0.76g | 1% |
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