#MEwx Cloudy, rainy and Chocolate Raspberry cake

Good morning Augusta

This morning we have showers with locally heavy rainfall possible during morning hours. Cooler temps today with highs in the mid 60s. Winds will be northeast around 10 mph.

Tonight we'll have showers with areas of fog during evening hours. Some fog after midnight with lows around 60°F. Light and variable winds, becoming northeast around 10 mph after midnight.

The readings from my weather instruments are:

Our outdoor temperature is 70.3°F, the humidity is 98% and the dew point is 69.8°F.

The wind direction is Northeast between 1.8 MPH and 4.9 MPH.

The Relative pressure is 29.81, the Absolute pressure is 29.60 and rising with a weather graphic indicating sun/clouds.

Visibility is 10.0 miles / 16.1 Kilometers with rain and clouds.

The UV rating is  0 out of 16, The moon is 63.2% illuminated, the moon is waxing gibbous, Sunrise is 4:58 am↑ 56° Northeast, Sunset is 8:27 pm↑ 304° Northwest,

Moonrise is 2:19 pm↑ 99° East, Moonset is 1:14 am↑ 266° West and we'll have 15 hours 29 minutes of daylight today.  

We received 0.53 inches of rain here over the past 24 hours and it's still raining.

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