Chocolate-Glazed Raspberry Torte

Ingredients

  • 1 pkg. white cake mix
  • 1 c. water
  • 4 egg whites
  • 1/3 c. unsweetened applesauce
  • 1-1/2 c. fresh raspberries, divided
  • 8 oz. light Cool Whip topping, thawed
  • 1/4 c. white sugar
  • 1/8 c. baking cocoa
  • 1/4 c. milk
  • 2 (1 oz.) squares semi-sweet chocolate, chopped

Instructions

Line a 15x10x1-inch baking pan with waxed or parchment paper; coat with nonstick cooking spray. Set aside.

In a large mixing bowl, combine the cake mix, water, egg whites and applesauce. Beat on medium speed for 2 minutes. Pour into prepared pan.

Bake at 350 degrees for 18-20 minutes or until toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.

In a bowl, combine the whipped topping and 1-1/4 c. raspberries.

Cut cake into three 10-in x 5-in rectangles. Place one layer on serving plate; top with half of the berry mixture. Repeat layers. Top with remaining cake.

For glaze: In a small saucepan, combine the sugar, cocoa and milk until smooth. Bring to a boil. Remove from heat.

Stir chopped squares of chocolate into liquid, until melted. Cool slightly. Pour over cake.

Refrigerate until serving. Garnish with remaining raspberries.