Blackberry Chocolate Angel Torte Recipe

• 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

1. Combine hot melted chocolate, lowfat sour cream and almond extract.
2. Cold till slightly thickened.
3. Using a serrated knife, cut cake horozontally into 3 layers.
4. Spread filling on bottom layer.
5. Top with second layer and spread with fruit spread.
6. Top with third layer.
7. Frost top and sides of cake with whipped topping.
8. Sift cocoa over top and sides of cake.
9. Chill till ready to serve.

chocolate chips, sour cream, angel, cocoa

Taken from cookeatshare.com/recipes/blackberry-chocolate-angel-torte-86287 (may not work)