Makes: 16 slices
Preparation time: 20 minutes
Cooking time: 30 minutes

 
Ingredients  
For Cake

3/4 cup tomato juice
¼ cup water
2/3  cup unsweetened cocoa powder
2¼ cups all-purpose flour
1 teaspoon baking soda
 ½ teaspoon baking powder
1/4  teaspoon salt 1½ cups sugar
 ½ cup vegetable oil
3 large eggs
1½ teaspoons vanilla extract
 
For Icing
1 ounce unsweetened chocolate tablespoons
low-fat (1 percent) milk
1 tablespoon unsweetened cocoa powder
4 ounces
1/3-less-fat cream cheese
2½ cups confectioners’ sugar, sifted cup
seedless raspberry jam
 

Directions

1. Preheat oven to 350°F. Coat two 9-inch-round cake pans with nonstick cooking spray.
2. In small saucepan, bring tomato juice and water to a boil. Whisk in cocoa powder until smooth. Remove from heat.
3. In medium bowl, stir together flour, baking soda, baking powder, and salt.
4. In large bowl, beat together sugar, oil, eggs, and 1 teaspoon vanilla extract until combined. Beat in cocoa mixture. Beat in flour mixture just until evenly moistened. Divide batter between prepared pans.           
5. Bake until toothpick inserted in centers of cakes comes out clean, 25 to 30 minutes. Transfer pans to wire rack. Let cool 10 minutes. Turn cakes out onto rack. Let cool completely.
6. Prepare icing: In medium microwave-safe bowl, microwave together chocolate and milk on high power 1 minute. Stir until smooth. Whisk in cocoa powder until smooth. Whisk in cream cheese and ½ teaspoon vanilla extract. Stir in confectioners’ sugar until combined.
7. Place one cake layer on flat plate or platter. Spread top of this layer with jam. Place remaining layer over layer with jam on it. Spread icing over side and top of cake.

Nutrients per slice: 359 calories, 6 g protein, 56 g carbohydrates, 14 g fat, 4 g saturated fat, 56 mg cholesterol, 2 g fiber, 268 mg sodium
 

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