Categories: Cakes, christmas, sweets

Ingredients

• 5 egg whites
• 1/4 cup HERSHEY®’S Cocoa
• 1/4 cup hot water
• 1 cup sugar, divided
• 1 cup fat-free milk
• 3 tablespoons canola oil
• 1 teaspoon vanilla extract
• 3/4 teaspoon almond extract
• 2-1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1-1/2 cups reduced-fat whipped topping
• 4 ounces semisweet chocolate
• 1-1/2 cups fresh raspberries

Directions

1. Let egg whites stand at room temperature for 30 minutes. Dissolve cocoa in water; let stand until cool.

2. 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.

3. 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.

4. Coat a 10-in. fluted tube pan with cooking spray. Alternately spoon the plain and chocolate batters into pan. Cut through batter

5. with a knife to swirl.

6. Bake at 350° 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.

7. For topping, in a microwave, melt whipped topping and chocolate; stir until smooth.

8. Place cake on a serving plate. Drizzle with topping. Arrange raspberries in center of cake. Yield: 16 servings.

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