Chocolate Custard Cake with Raspberries
| Yield: | 1 Servings |
| Categories: |
| Vegetable oil spray | ||
| CAKE | ||
| 1 | cn | (14 ounces) nonfat condensed milk |
| Egg substitute equivalent to 5 eggs | ||
| 1/2 | c | Fat free milk |
| 1/2 | c | Sugar |
| 1/4 | c | Unsweetened cocoa powder |
| 1/4 | c | Nonfat or low-fat chocolate syrup |
| 1 1/4 | c | Seedless all-fruit raspberry preserves |
| 10 | oz | Fresh or frozen raspberries; thawed |
| 1 | tb | Powdered sugar |
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