Chocolate Bliss Marble Cake

By ezunich

Ingredients

• 5 egg whites
• 1/4 cup cocoa
• 1/4 cup hot water
• 1 sugar, divided
• 1 cup fat-free milk
• 3 tbs 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 (1 oz each) semisweet chocolate, chopped
• 1-1/2 cups fresh raspberries

Preparation

Step 1

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 the 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 with a knife to swirl.

5. 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.

6. For topping, in a microwavesafe 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.