Ingredients:

3/4 cup sugar free raspberry preserves
1 cup whole wheat flour
1 cup unbleached white flour
1 cup granulated sugar
1/2 cup Splenda
3/4 cup baking cocoa
1 1/2 tsp baking soda
Powdered sugar (for dusting)
1 tsp salt
1/2 cup less-fat margarine
3 tbsp raspberry-flavored liqueur
16 oz fat-free sour cream
2 large eggs
1 1/2 tsp vanilla extract
 

Directions:

Preheat oven to 350 degrees. Coat a tube pan with cooking spray and dust lightly with flour. Place the raspberry preserves in a bowl and heat on high for 15 seconds or until softened in the microwave.

Add whole-wheat and white flours, sugar, Splenda, cocoa, baking soda, and salt to large mixing bowl and beat on low until well blended. Stop mixer and add margarine, liqueur, sour cream, eggs, vanilla, and softened preserves all at once. Beat on medium speed for two minutes, scraping sides of mixing bowl after a minute.

Pour batter into prepared pan and bake for 50-60 minutes, or until cake tester inserted in center comes out clean. Cool in pan 10 minutes.  Remove cake from pan and place on serving plate to cool completely. When ready to serve, dust powdered sugar over the top. Serve with fresh raspberries and whipped topping or whipping cream, if desired.  Cake yields 16 servings.

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