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1
Preheat oven to 350 degrees (F). Grease 9X13 cake pan then dust with powdered cocoa, knocking out excess.
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2
For the cake: In a large bowl combine flour, cocoa and baking powder.
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3
In a medium sized bowl, combine the milk and vanilla. Set both aside.
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4
Place egg whites in a clean bowl and beat at high speed until peaks are formed. Turn the mixer down to medium speed and gradually add the sugar to the egg whites. Once the sugar is dissolved, add egg yolks and beat for 3 minutes. Continue beating egg white mixture on medium-low speed and add the flour and milk mixtures alternately until well blended.
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5
Pour batter in pan and bake for 30-35 minutes or until a toothpick inserted in center comes out clean. When done, remove from the oven but leave the cake in the baking pan.
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6
While the cake is still warm, punch holes in cake with wooden skewer.
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7
Combine the sauce ingredients and pour evenly over the cake. You may need to wait a few minutes, before you can fit all the sauce onto the cake.
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8
Place the cake in refrigerator and allow to cool, preferably overnight, or at least a whole day.
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9
Once cake has set and absorbed sauce, it is time for the whipped topping.
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10
Using an electric mixer with the whisk attachment, add heavy whipping cream, sugar, and vanilla. Whip on high until thick, and starts to form peaks.
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11
Grate 1 ounce of semi-sweet bakers chocolate. Set aside.
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12
Frost cake with whipped topping. Sprinkle with chocolate shavings and red raspberries.
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13
Enjoy!!!
