Title: Cocoa Decadence with Raspberry Sauce
Categories: Cakes, Low fat
Yield: 12 Servings

1 c Cake Flour
1 1/4 c Cocoa Powder, unsweetened
1/3 c Applesauce, Unsweetened
1 1/3 c Sugar
8 Egg Whites, or substitute,
-at room temperature
3/4 c Buttermilk
1 1/2 ts Vanilla Extract
1 c Raspberries, whole, fresh or
-frozen & extra for optional
-garnish
1/2 tb Confectioner's Sugar
1/2 tb Lemon Juice, fresh

Heat oven to 350 deg. F. Spray a 9" springform pan with nonstick cooking
spray. Sift the flour and cocoa together and set aside.

Combine the applesauce and granulated sugar in a lg. bowl and beat with
electric mixer at med-high speed until blended. Turn the mixer to low and
add the whites of 2 eggs, the buttermilk and vanilla. Continue to beat on
low until ingredients are well mixed. Stir in the flour mixture until
blended. Set aside.

Using clean beaters, beat the remaining 6 whites in the mixer at med-high
until stiff peaks are formed. Add 1/3 of the beaten egg white to the batter
and stir until fully incorporated. Gently fold in the remaining whites.

Pour the batter into the pan. Place in the oven and bake until cake is firm
in the center and has begun to pull away from the sides of the pan, 25 - 30
min.

Transfer pan to a rack and allow to cool for at least 2 hrs.

Prepare the sauce by placing the raspberries in a food processor or blender
and pureeing them with the confectioners sugar and lemon juice. Push the
puree thru a fine mesh strainer to remove the seeds. Cover and chill.

Remove springform and dust cake with sifted confectioners sugar. Cut cake
into serving pieces. Spoon sauce over each portion. Garnish with extra
raspberries, if desired.

Entered into MasterCook II and tested for you by Reggie Dwork
reggie@netcom.com

NOTES : Cal 166.4, Fat 1.5 g, Carbs 37.4 g, Protein 5.5 g, Sodium 55 mg,
Dietary Fiber 3.9 g, CFF 7.3%

Recipe by: San Jose Mercury News 1/19/94

Posted to EAT-L Digest 22 Jan 97 by Chris & Karen
on Jan 23, 1997.