Chocolate Layer Cake

1. 1

   Beat egg whites in small bowl until soft peaks form.

2. 2

   Stir together skim milk, corn syrup and vanilla in large bowl.

3. 3

   Beat in Baking Mix at low speed until blended.

4. 4

   Fold in 1/4 of egg whites until blended.

5. 5

   Gently fold in remaining egg whites just until blended.

6. 6

   Divide batter evenly between 2 (8-inch) round cake pans coated with nonstick spray.

7. 7

   Bake 20 to 25 minutes at 325u00b0. Remove and let cool.

8. 8

   When cool, spread one layer with raspberry jam and sprinkle with half the fresh raspberries.

9. 9

   Dust with confectioners sugar.

10. 10

    Dust remaining layer with sugar and garnish with remaining berries.

11. 11

    Serve at once or refrigerate up to 1 hour before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.