Chocolate Bliss Marble Cake Recipe
a.. 5 egg whites
b.. 1/4 cup baking cocoa
c.. 1/4 cup hot water
d.. 1 cup sugar, divided
e.. 1 cup fat-free milk
f.. 3 tablespoons canola oil
g.. 1 teaspoon vanilla extract
h.. 3/4 teaspoon almond extract
i.. 2-1/2 cups all-purpose flour
j.. 3 teaspoons baking powder
k.. 1/2 teaspoon salt
l.. 1-1/2 cups reduced-fat whipped topping
m.. 4 ounces semisweet chocolate
n.. 1-1/2 cups fresh raspberries
Directions
a.. Let egg whites stand at room temperature for 30 minutes. Dissolve cocoa
in water; let stand until cool.
b.. 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.
c.. 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.
d.. Coat a 10-in. fluted tube pan with cooking spray. Alternately spoon the
plain and chocolate batters into pan. Cut through batter
e.. with a knife to swirl.
f.. 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.
g.. For topping, in a microwave, melt whipped topping and chocolate; stir
until smooth.
h.. Place cake on a serving plate. Drizzle with topping. Arrange raspberries
in center of cake. Yield: 16 servings.
Nutrition Facts: 1 slice equals 215 calories, 6 g fat (2 g saturated fat),
trace cholesterol, 172 mg sodium, 37 g carbohydrate, 2 g fiber, 4 g protein.
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