Light Chocolate Torte With Raspberry Filling

• 2 cups sugar
• 1 cup water
• 1 cup buttermilk
• 2 eggs
• 1/2 cup unsweetened applesauce
• 1/4 cup canola oil
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 cup baking cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 package (8 ounces) reduced-fat cream cheese
• 1/2 cup confectioners' sugar
• 1/4 cup seedless raspberry jam
• Fresh raspberries, mint sprigs and additional confectioners' sugar, optional

1. In a large bowl, beat the sugar, water, buttermilk, eggs, applesauce, oil and vanilla until well blended. Combine the flour, cocoa, baking powder, salt and baking soda; gradually beat into sugar mixture until blended.
2. Transfer to two 9-in. round baking pans coated with cooking spray. Bake at 350u0b0 for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a small bowl, beat the cream cheese, confectioners' sugar and jam until blended. Split each cake into two horizontal layers. Place a bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. Garnish with raspberries, mint and additional confectioners' sugar if desired.

sugar, water, buttermilk, eggs, unsweetened applesauce, canola oil, vanilla, flour, baking cocoa, baking powder, salt, baking soda, cream cheese, sugar, seedless raspberry jam, fresh raspberries

Taken from www.tasteofhome.com/recipes/light-chocolate-torte-with-raspberry-filling/ (may not work)