Ingredients
5 egg whites1/4 cup baking cocoa1/4 cup hot water1 cup sugar, divided1 cup fat-free milk3 tablespoons canola oil1 teaspoon vanilla extract3/4 teaspoon almond extract2-1/2 cups all-purpose flour3 teaspoons baking powder1/2 teaspoon salt1-1/2 cups reduced-fat whipped topping4 ounces semisweet chocolate, chopped1-1/2 cups fresh raspberries
Preparation
Let egg whites stand at room temperature for 30 minutes. Dissolve cocoa in water; let stand until cool.
In a large bowl, beat 3/4 cup sugar, milk, oil and extracts until well blended. Combine the flour, baking powder and salt; gradually beat into sugar mixture until blended.
In another bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Remove 2 cups batter; stir in reserved cocoa mixture.
Coat a 10-in. fluted tube pan with cooking spray. Alternately spoon the plain and chocolate batters into pan. Cut through batter with a knife to swirl.
Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For topping, in a microwave, melt whipped topping and chocolate; stir until smooth.
Place cake on a serving plate. Drizzle with topping. Arrange raspberries in center of cake.
