#MEwx colder, snow possible and Chocolate Rqaspberry cake

Hey, it's Super Bowl Sunday!

Good morning Augusta.

If you want to se weather readings from my personal weather station in real-time click here.

This morning we have mostly cloudy skies with colder temps. Highs in the lower 20s and North winds around 10 mph becoming light and variable.

Tonight we'll have partly cloudy conditions during evening hours, then mostly cloudy with isolated snow showers after midnight. Lows around 6.0°F. North winds around 10 mph, wind chill values as low as -7.0°F.

The wind direction is East Northeast between 1.8 MPH and 2.5 MPH.

The Relative pressure is 30.14, the Absolute pressure is 29.94 and rising with a weather graphic indicating clouds and snow.

We received more snow melt here over the past 24 hours.

Our outdoor temperature is 19.4°F, the humidity is 42%, the dew point is 0.0°F and our wind chill is 19.4°F. 

Visibility is 10.0 miles / 16.1 kilometers with overcast skies.

The UV rating is 0 out of 16, the moon is 90.4% illuminated, the moon phase is waxing gibbous, sunrise is 6:41 am↑ 108° East, Sunset is 5:05 pm↑ 252° West, Moonrise is 1:48 pm↑ 53° Northeast, moonset is 5:16 am↑ 308° Northwest and we'll have 10 hours 24

Minutes of daylight today.

 

Let's not let Valentine's Day inhibit your intake of berries.

 

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