#MEwx rainy, cloudy, warm and Chocolate Raspbery Cake

Good morning Augusta

The Red Sox beat the Baltimore Orioles 9-1. We’re 65 and 59.

A direct, real-time feed from my personal weather station is available for you here.

This morning we have cloudy skies with a slight chance for showers. Patchy fog, with highs in the lower 70s. Light and variable winds.

Tonight we’ll have cloudy  conditions with a 50% chance for showers. Patchy fog after midnight. Lows in the lower 60s with light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is °F, the humidity is % and the Dew Point is °F.

The wind direction is Southwest between 0.0 MPH and 0.1 MPH. 

The Relative pressure is 30.04, the Absolute pressure is 29.84 and rising with a weather graphic indicating sun.

Visibility is 10.0 Miles / 16.1 Kilometers with mostly cloudy skies to 300 ft / 91 m and overcast to 1,200 ft / 365 m.

The UV rating is 0 out of 16, Sunrise is 5:44 AM, Sunset is 7:41 PM, Moonrise is 9:03 PM,  Moonset is 7:32 AM  and tonight the moon phase is waning gibbous.

We received some rain last night, but not enough to measure yet.

The RAW METAR reading from Augusta’s airport is:

METAR KAUG 171053Z AUTO 14005KT 9SM BKN003 OVC012 17/17 A3010 RMK AO2 RAB04E20 SLP192 P0000 T01670167

Hey, before the raspberries are all gone…

CHOCOLATE RASPBERRY CAKE

 

Serves:  8

 

1 ½ cups flour

¼ cup unsweetened cocoa

¾ cup Splenda

1 tsp baking powder

½ tsp baking soda

½ cup chopped slivered almonds

½ cup plain fat-free yogurt

1/3 cup fat-free mayonnaise

¾ cup water

2 tsp almond extract

6 tbsp raspberry spreadable fruit

1 cup Cool Whip Free

1 ½ cups fresh raspberries

 

Preheat oven to 350 degrees.  Spray a 9

-by-9-inch cake pan with butter-flavored

cooking spray.  In a large bowl, combine

flour, cocoa, Splenda, baking powder, and

baking soda.  Stir in 2 tbsp almonds.  In a

small bowl, combine yogurt, mayonnaise,

water and 1 tsp almond extract.  Add

yogurt mixture to flour mixture.  Mix

gently to combine.  Spread batter into

prepared cake pan.  Bake for 30 minutes

or until a toothpick inserted in center

comes out clean.  Place cake pan on a wire

rack and allow to cool completely.  In a

large bowl, stir spreadable fruit with a

spoon until soft.  Stir in Cool Whip Free

and remaining 1 tsp almond extract. 

 Reserve 8 raspberries.  Gently fold

remaining raspberries into whipped

topping mixture.  Frost cooled cake with

raspberry mixture.  Sprinkle remaining 2

tbsps almonds over top.  Evenly garnish

with reserved raspberries.  Cut into 8

servings.  Refrigerate leftovers.

 

Exchanges:  1 ½ starch/carbohydrate; 1

fruit; ½ fat

Calories:  186; fat:  2 gm; protein:  5 gm;

carbohydrate:  37 gm; sodium:  321 mg;

calcium:  85 mg; fiber:  3 gm