Chocolate Custard Cake With Raspberries Recipe

Name: Chocolate Custard Cake With Raspberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 1 (14 oz) can nonfat, sweetened condensed milk; Egg substitute equivalent to 5 eggs, thawed; 1/2 cup fat-free milk; 1/2 cup granulated sugar; 1/4 cup low-fat chocolate syrup; Topping:; 1 1/4 cups seedless all fruit raspberry preservative; 1 (10 oz) bag frozen raspberries, thawed (or fresh); 1 Tbsp powdered sugar

Servings: persons

Cake:
1 (14 oz) can nonfat, sweetened condensed milk
Egg substitute equivalent to 5 eggs, thawed
1/2 cup fat-free milk
1/2 cup granulated sugar
1/4 cup low-fat chocolate syrup
Topping:
1 1/4 cups seedless all fruit raspberry preservative
1 (10 oz) bag frozen raspberries, thawed (or fresh)
1 Tbsp powdered sugar

1
Preheat oven to 350 degrees. Grease or spray 8-inch nonstick round pan with vegetable oil. Line with wax paper and grease wax paper as well.
2
Whisk all cake ingredients in large bowl. Pour into prepared pan.
3
Place pan in 12 x 17 x 1-inch jelly roll pan and fill pan half full with water (can also use shallow baking pan). Bake for 40-45 minutes or until toothpick inserted in center comes out clean.
4
Remove from oven and put cake on rack to cool, about 10 minutes. Place the cake onto rack and cool additional 15 minutes.
5
Heat preservatives over low heat. Top cake with 2/3 of preservatives and sprinkle with raspberries. Cut cake into 8-10 slices and spoon rest of preservatives on each serving plate then place cake slices on top of this. Top cake with rest of raspberries and sprinkle with powdered sugar.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Cake:, 1 (14 oz) can nonfat, sweetened condensed milk, Egg substitute equivalent to 5 eggs, thawed, 1/2 cup fat-free milk, and more.

Yes, Chocolate Custard Cake With Raspberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Custard Cake With Raspberries

How did you like this recipe?

Frequently Asked Questions