Ingredients
1 package (16 ounces) angel food cake mix1-1/4 cups cold water1/2 cup baking cocoaRASPBERRY SAUCE:Sugar substitute equivalent to 1/4 cup sugar2 teaspoons cornstarch1 package (12 ounces) frozen unsweetened raspberries, thawed1-1/4 cups reduced-fat whipped topping
Preparation
In a large bowl, combine the cake mix, water and cocoa. Beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
In a small saucepan, combine sugar substitute and cornstarch; add raspberries. Bring to a boil, stirring constantly. Cook and stir 2 minutes longer or until the mixture is thickened. Remove saucepan from the heat; cool.
Run a knife around side and center tube of cake pan; remove cake to a serving platter. Strain the raspberry sauce; spoon over cake sliced. Serve with whipped topping.
