Nutrition Facts

Serving Size 1/12 of cake
Calories 200
Calories from Fat 20
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 120 mg
Total Carbohydrate 45 g
Dietary Fiber 6 g
Sugars 29 g
Proteins 4 g
Vitamin A 2% DV
Vitamin C 25% DV
Calcium 4% DV
Iron 8% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings 12
Preparation Time 2 hours

Cups of Fruits and Vegetables Per Person:  1.0

Ingredients and Preparation

Ingredients Measures
Unsweetened cocoa ½ cup + 2 teaspoons
All-purpose flour 1 cup
Baking soda ½ teaspoon
Salt ¼ teaspoon
Granulated sugar 1¼ cups
Fat-free milk 1 cup
Unsweetened chocolate, melted 1 ounce
Vanilla extract 1½ teaspoons
Large egg whites 4 
Seedless raspberry jam ¼ cup
Confectionary sugar 1 tablespoon
Fresh raspberries 3 pints
  • Heat oven to 350°F.
  • Lightly coat a 9-inch round cake pan with vegetable cooking spray. Coat bottom and sides with 2 teaspoons of cocoa.
  • Sift flour, baking soda, and salt into a large bowl.
  • Combine milk and remaining ½ cup cocoa in a small saucepan. Whisk over medium heat for 5 minutes until mixture thickens.
  • Remove from heat and whisk in melted chocolate and vanilla until smooth. Whisk cocoa mixture into dry ingredients until blended.
  • Beat egg whites in a large mixer bowl on medium speed until foamy. Gradually beat in remaining ¼ cup granulated sugar.
  • Gradually increase speed to medium-high, and beat to stiff peaks. Gently fold one-third of egg whites into chocolate mixture with a rubber spatula. Then fold in remaining whites just until smooth.
  • Pour batter into prepared pan.
  • Bake 40 minutes, until a toothpick inserted in center of cake comes out clean.
  • Cool on a wire rack 15 minutes.
  • Invert cake onto a plate. Invert again onto wire rack and cool completely.
  • Split cake into two layers. Remove top layer. Place bottom layer on serving plate.
  • Spread jam over bottom layer; place top layer over jam, cut side down.
  • Garnish with ½ cup fresh raspberries per serving.
  • Sift with confectioners’ sugar over top.