Mason County News
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Family Times
Wednesday, February 10, 2010 • Posted February 10, 2010

Delicious, Heart- Healthy Valentine Treat!

Make this for your sweetie on Valentine’s Day...

Chocolate Bliss Marble Cake

Prep: 40 min. Bake: 30 min. + cooling

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

1-1/2 cups fresh raspberries

Let egg whites stand at room temperature for 30 minutes. Dissolve cocoa in water; let stand until cool.

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.

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.

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.

Bake at 350 degrees 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.

For topping, in a microwave-safe 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. 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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