#MEwx Sun and clouds, seasonal temps with Chocolate Raspberry Cake
I’ve put up an Ambient WS 5000 weather station where you can view real time weather readings from my location online by clicking here.
This morning we have partly sunny skies with highs in the upper 20s. Winds are North around 10 mph, becoming light and variable.
Tonight we’ll have clouds with snow, mainly during evening hours. Snow accumulation around an inch with lows in the mid 20s. Winds will be South around 10 mph.
We didn’t receive any snow here over the past 24 hours.
The wind is Northeast between 2.2 MPH and 6.9 MPH.
The Relative pressure is 30.19, the Absolute pressure is 29.89 and rising with a weather graphic indicating sun and clouds.
Augusta’s humidity is 66%, the outdoor temperature is 12.0°F, the dew point is 2.9°F and the wind chill is 12.0°F.
Visibility is 10.0 miles / 16.1 kilometers with sun and clouds.
The UV index is 0 placing the average person at low risk and the solar radiation reading is 24.4W/m2. The moon is Waning gibbous and is 97.1% illuminated.
Sunrise is 6:50 AM, sunset is 4:56 PM, moonrise is 6:52 PM and Moonset is 8:04 AM. We’ll have 10 hours 7 minutes of daylight today. The next Full Moon is on March 9 with our next new moon being on February 20.
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
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