#MEwx Warm again with some clouds and Chocolate Raspbery cake

Good morning Augusta

I have a wireless personal weather station broadcasting live where you can view real

This morning we have partly sunny skies with highs in the mid 40s. Winds are Westerly around 10 mph.

Tonight we’ll have partly cloudy skies with lows in the upper 20s. Winds will remain Westerly around 10 mph in the evening, becoming light and variable.

The outdoor temperature is 39.9°F, the dewpoint is 33.6°F and the wind chill is 39.9°F.

We had a lot more snow melt here over the past 24 hours.

Today’s sunrise is 6:46 AM, sunset is 5:02 PM and we’ll have 10 hours 15 minutes of daylight today. Moonrise is7:53 AM and Moonset is 7:16 PM. The moon phase is Waxing Crescent and is 3% illuminated. Our next Full Moon is on February 24 and our next new moon will be on March 10.

The wind velocity is between 1.1 MPH and 6.1 MPH from the West Southwest.

The Relative pressure is 29.55, the Absolute pressure is 29.35 and rising with a weather graphic indicating sun and a few clouds.

The Humidity is 78%, the UV index is 0 placing the average person at low risk and the solar radiation reading is 83.2W/m2.

Visibility is 10.0 miles / 16.1 Kilometers with scattered clouds.

 

Hey, do you own one of those heart-shaped cake pans?

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