Chocolate Custard Cake With Raspberries

• 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.

nonfat, egg substitute, milk, granulated sugar, lowfat chocolate syrup, topping, fruit raspberry preservative, frozen raspberries, powdered sugar

Taken from www.epicurious.com/recipes/member/views/chocolate-custard-cake-with-raspberries-51332061 (may not work)