This is a lighter version of chocolate raspberry cake that is a lot lighter. Light version has 172 calories and 5 grams fat while the original recipe has 405 calories and 24 grams of fat.
3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter at room temperature
3/4 cup of sugar
1/3 cup refrigerated liquid egg substitute
1 1/3 cups low fat milk
1 package (2.6 ounces) whipped topping mix
1/4 cup imitation raspberry extract
1 1/2 cup raspberries
Preheat oven to 350F. Coat 13x9inch baking pan with cooking spray. Combine flour, cocoa, baking powder, soda, salt; reserve. On medium-low speed, beat egg substitute, butter and sugar util blended.. Gradually beat in 2/3 cup boiling water. Pour batter into pan. Bake 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, Prepare both envelopes from the package of whipped topping mix., mix according to package directions with remaining 1 cup milk and extract. Cut cake in half to make two 6 1/2 inches by 9 inches piece. Place one piece onserving place, spread with one cup topping top with remaining cake piece then topping and raspberries
We used low fat cool whip in place of package but the choice is YOURS!
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