"This cake is served at all of our family parties. It's low in fat, but still delicious. I've been making it since 1985, when my late husband had heart surgery and had to watch his diet. —Josephine Piro, Easton, Pennsylvania..."
INGREDIENTS
•
5 egg whites
•
1/4 cup baking 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, chopped
•
1-1/2 cups fresh raspberries