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Chocolate Bliss Marble Cake
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| Ingredients | |
| 5 | egg whites |
| 1/4 cup | baking cocoa |
| 1/4 cup | hot water |
| 1 cup | sugar, divided |
| 1 cup | fat-free milk |
| 3 Tbsp. | canola oil |
| 1 tsp. | vanilla extract |
| 3/4 tsp. | almond extract |
| 2-1/2 cups | all-purpose flour |
| 3 tsp. | baking powder |
| 1/2 tsp. | salt |
| 1-1/2 cups | reduced-fat whipped topping |
| 4 squares (1oz each) | semisweet chocolate, chopped |
| 1-1/2 cups | fresh raspberries |
Directions
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 Tbsp. at a time, on high until stiff peaks form. Gradually fold into batter. Remove 2 cups batter; stir in the reserved cocoa mixture.
Coat a 10-in. fluted tube pan with cooking spray. Alternately, spoon the plain and chocolate batters into pan. Cut thrifty batter with a knife to swirl.
Bake at 350*F for 30-35 minutes or until a toothpick inserted near 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-safe bowl, microwave the whipped topping and chocolate until melted; stir until smooth. Place cake on a serving plate. Drizzle with topping. Place raspberries in center of cake.
Per serving (1 slice): 215 cal, 6g fat, 2g sat fat, 172mg sod, 37g carb, 2g fib, 4g pro
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