Chocolate Cake Make-Over

Course : Cakes
Serves: 12
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1 1/3 cups all-purpose flour
1/2 cup unsweetened cocoa
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups sugar
1/2 cup butter or margarine -- softened
1 teaspoon vanilla
4 large egg whites
1 cup lowfat buttermilk
2 cups light frozen whipped topping -- whipped
1 bunch raspberries

Preparation / Directions:

Heat oven to 350*F. Grease and flour two 8 or 9 inch round cake pans. In medium bowl, combine flour, cocoa, baking soda and salt. In large bowl, beat sugar and margarine until light and fluffy. Beat in vanilla and egg whites. Alternately add dry ingredients and buttermilk, beating well after each addition. Spread batter evenly in greased and floured pans. Bake at 350*F for 27-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Fill and frost with whipped topping. Garnish with raspberries or as desired.


Nutritional Information:

227 Calories (kcal); 8g Total Fat; (32% calories from fat); 4g Protein; 34g Carbohydrate; 21mg Cholesterol; 339mg Sodium

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